Grilled Philly Cheese Brats 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.

GRILLED PHILLY CHEESE BRATS

Steps:

• 1. Preheat a charcoal or gas grill, with greased grill rack, for direct cooking over medium heat. On a large sheet of greased aluminum foil, add fajita vegetable mix. Cover and seal edges together to form a packet.
• 2. Add brat and foil packet to grill. Grill 15 to 20 minutes, turning brat occasionally, until cooked through (165 degrees), and vegetables are fork-tender.
• 3. Remove brats and vegetable packet from grill and place into hot dog bun. Top sandwiches with cheese. Spray a large piece of aluminum foil with nonstick spray and wrap sandwich in foil. Grill an additional 5 minutes or until cheese has melted. Remove from grill and serve immediately.

THE ULTIMATE CHEESY AND SPICY REUBEN BRATS

Steps:

• Prepare a grill for medium-high heat on one side and low heat on the other side.
• Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill.
• Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes.
• Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine.
• For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using.
• In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary.
• Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper.

GRILLED BRATS

Steps:

• Grill brats over hot coals browning on all sides.
• Remove from grill and place in large kettle or dutch oven,.
• Cover with beer, onions and pepper.
• Simmer at least 1 hour not over direct heat.
• The heat removes the alcohol from the beer.
• Brats may be simmered for several hours just add more beer if it gets too low.
• Serve hot on toasted buns, with the peppers and onion or the toppings of your choice.