Grilled Steak And Cheese

in Meat
Who makes the best Cheese-steak in the Country? I know there are many of you from Philly out there that have claimed the you make the best of the best, and you certainly do make a wonderful sandwich. However this article is not a review on Cheese steaks, it's how to make a great cheese steak yourself. Many years ago, I went on a search for a great steak and cheese sandwich, and although I found many, none were better than the one I made once I got back home. Yes, I know I am a trained chef, but I promise this is not very difficult and the secret is in the simplicity.

The first thing I did was to go out and find a good cut of meat that would cook quick and would be very tender. The obvious choice would be a filet Mignon, but thats a waste of money on a sandwich. I wanted to make this sandwich affordable and yet very tasty. I settled on flank steak. Flank, has all the qualitys I was looking for. It's easy to cook and is very tender once cooked. You can also slice flank steak very thin, which is perfect when layering on a sandwich.

Next, I needed to find a suitable bread. Many purist of this sandwich will tell you that the bread is the key to a great steak and cheese. Count me in as to one of those guys. It is paramount that you find a roll that will be soft on the inside, but a little crusty on the outside. This will allow the roll to soak up all of the juices from the meat and cheese, and still have a crispy crunchy exterior. I decided on using a regular baguette from my local store. You can find them in the bakery section of your market.

Now it was time to start making my steak and Cheese. First, I seasoned my meat with salt, pepper, garlic and olive oil. I let the meat rest for about 30 minutes. While my meat was marinating I got my grill real hot and then proceeded to grill my meat. I like my steak medium rare, so I cooked my meat for about 7 minutes on both sides getting a nice grilled color. You can cook your steak longer if you wish. I removed the meat and placed it on a cutting board and let it rest for 15 minutes. This is a very important step, you must let your meat juices rest before slicing.

While my meat was resting, I sliced open a piece of my bread and brushed the inside with olive oil and some garlic powder. I placed the bread on the grill for about 2 minutes. It was now time to slice the meat. I sliced it real thin on the bias. It was beautiful. I layered the meat into the bread and then added two thin slices of provolone cheese on top. I placed the sandwich back on the grill and let the heat from the grill melt the cheese into the sandwich. This was looking really good.

What I realized in making this sandwich was that simplicity is the trick. You may want to add peppers, onions, mushrooms, cheese-wiz or whatever, but it's not necessary. The flavor of the grilled steak alone is outstanding. Remember, most of the time, less is more!

Eat Well!
Chef Brian
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Chef Brian is a trained Chef, and the creator of Herman T's BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.

In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.

For more recipes and to receive your free cookbook, visit his site.
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Grilled Steak And Cheese

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This article was published on 2011/01/11