Saturday, November 7, 2015

Cheese Steak on the Cobb Grill

This cook was done in my little Cobb Grill in my “wildly overpriced frying wok accessory.” 

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I started with two nice ribeye steaks and then trimmed some of the excess fat off of them. I then placed them in the freezer for about 30 minutes to firm them up so I could slice them very thin for the sandwiches. 

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I cut up some green bell pepper, some roasted peppers, and one small chipotle pepper, and also opened a small can of mushrooms for my treat. I also sliced up a couple of onions. I then got my steaks from the freezer and sliced them nice and thin for the sandwiches.  

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Got it all ready for the cooker by buttering up my hoagie buns and I also got some provolone cheese out for the sandwiches.

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Fired the Cobb up with some lump and after it got hot, I toasted up my buns. 

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Caramelized my onions.

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Cooked up the peppers.

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Heated up the mushrooms.

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Cooked the steak.

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Put it all together.

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Added the cheese and got it all ready for the hoagie buns.

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Made up two nice sized sandwiches and cut them into thirds for serving. 

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Added some horsey sauce to mine. Made a fine supper.

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