Cheesesteak Grilled Cheese Food

PHILLY CHEESESTEAK GRILLED CHEESE

Steps:

• In a medium size pan, heat oil over medium heat.
• Add meat, onions, and bell pepper.
• Cook & sauté until meat is no longer pink and onions and bell pepper are tender.
• Sprinkle garlic salt and pepper over meat. Stir.
• Butter one side of each slice of bread. Add a piece of cheese, the meat mixture, and another slice of cheese, followed by another slice of bread.
• Fry bread buttered side down until golden brown on both sides and cheese has melted.
• Cut in half and enjoy.

CHEESESTEAK GRILLED CHEESE

Steps:

• In a large skillet over medium, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until the vegetables are beginning to soften. Push the vegetables to one side of the pan and add the sirloin steak in an even layer on the other side. Season all over with salt and pepper. Let it cook, without stirring, until the bottom browns and develops a nice seared crust, about 1-2 minutes. Stir into the vegetables and continue cooking until the steak is cooked through and browned all over.
• Spread mayonnaise on one slice of bread. Top the dry side of the bread (the mayo will be on the outside) with steak and vegetable mixture and a slice of provolone. Top with another slice of bread, and spread mayonnaise on the top. Repeat with remaining ingredients.
• Heat a medium nonstick skillet over medium. Working in batches, cook sandwiches until the bread is golden and the cheese is melted, about 2-3 minutes per side.

CHEESESTEAK-STUFFED GRILLED CHEESE

Steps:

• Preheat a grill to medium-high heat and place a disposable aluminum foil pan on one side of the grill.
• In a medium bowl, beat together the Cheddar, cream cheese, mayonnaise, garlic powder, smoked paprika and cumin until smooth. Set aside until needed or keep refrigerated in an airtight container for up 2 weeks.
• Set aside 2 teaspoons of the chili seasoning. Sprinkle the steak with the remaining seasoning.
• Add the butter, peppers and onion to the aluminum pan. Sprinkle with the reserved 2 teaspoons chili seasoning. Cook the vegetables, stirring occasionally, until tender, 2 to 3 minutes. Remove and let rest.
• While the vegetables cook, drizzle the steak with oil and cook on the empty side of the grill until medium-rare to medium, about 5 minutes per side, depending on the thickness of the steak. Rest the steak on a rack for 5 minutes. Thinly slice against the grain and add to the pan with the vegetables. Lower the grill to medium heat.
• Partially split the hoagie rolls, leaving just enough of the roll attached so they open like a book. Toast the cut side of the rolls on the grill. Spread a large spoonful of the cheese mixture onto each side of the rolls. Divide the steak, peppers and onions equally between the rolls. Top each with 2 slices of provolone. Close the sandwiches, wrap each in aluminum foil and put back on the grill to toast. Cook until the cheese is melted. Let cool slightly before unwrapping and serving.

GRILLED PHILLY CHEESESTEAK TACOS

Steps:

• Preaheat a grill to medium-high. On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper. Thread the mushrooms onto a skewer.
• Grill the steak and vegetables, turning once, utnil the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle.
• Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese.
• You can serve with salsa, guacamole and sour cream.