Philly Cheese Steaks Sloppy Joes

I saw this recipe on one of the bbq forums using a gas griddle and decided to try to adapt it to my Cobb Grill using the wok or Stainless Steel Frying Pan. 

The Ingredients are as follows:

1 pound ground beef

Tbl butter

1 small yellow onion diced

1 small green pepper diced

Some smoked red bell pepper

Few oz. of diced mushrooms

2 Tbl ketchup

1 Tbl Worcestershire sauce

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1 Tbl cornstarch

1 cup beef broth

8 oz. Provolone cheese chopped

Buns of your choice

I like to toast my buns for most sandwiches.

I melted a little butter and then added my ground beef, the onions, and the bell peppers and cooked until done. I then removed the grease and got ready for the next step.

Used the lid for this cook and it worked well.

At this point, I added the balance of the ingredients and cooked it down slightly.

My cheese went into the dish next. I also took the pan off of the grill as I didn't want to burn any of the cheese.

Just off of the Cobb Grill and ready for serving. It came out with a little more juice than I wanted so I will cut that back a little on my next cook.

Served with some chips and cheese and some sliced tomatoes.

I did add some hot peppers to my sandwich.

Made a nice lunch.

Peppered Beef and Spaghetti Pie / Cobb Grill

This spicy chuck roast treat makes for a fine sandwich or is very good as a main entree on a plate with some veggies.



Ingredients:

2-1/2 pound chuck roast
1 large bell pepper
1 large onion
1/2 jar sliced smoked red peppers
2-3 jalapenos sliced
3-4 cloves of garlic minced
1/8 cup Worcestershire sauce
Salt, pepper, granulated garlic
About 12 oz of beef broth, water, or wine, or beer, or your favorite liquid for beef. I made up some beef broth for this cook.
Small can of sliced mushrooms
Swiss cheese
Horseradish



I prepped the roast by trimming off some fat and then applied some Kosher salt, butcher cut black pepper, and some granulated garlic and let it come up to temp for about 45 minutes.



Put a foil liner in my Cobb grill and then added a full charcoal basket of lump charcoal and on top of the charcoal, I placed my foil packet of Jack Daniels wood chips for my smoke wood.





Placed the meat on the roast rack and started my cook.



Next step was to cut up all the veggies and get them into a container that would fit my little grill.



I cooked the roast to about 165 internal and then placed it in my pan over the veggies for the remainder of the cook. I also foiled the pan at this point into the cook.



I cooked the meat to an internal of about 210 degrees to be sure it would pull or shred like a pork butt.



Pulled the meat and then added my sliced mushrooms and stirred it all together and my treat is ready for a meal.





I started my sandwich by placing a couple slices of Swiss cheese on the bottom of the bun, then added a generous portion of the peppered beef, and then on top of that, I added a huge dollop of horseradish. I then dipped some of the juice (soppy) from the pan over my treat. It was so juicy that I had to eat the sandwich with a fork.

It’s gonna make one hellaciously good Beef Manhattan today!




Saw a recipe on the web for spaghetti pie from the Food Channel and it looked pretty good so I decided to try it. The dish consisted of ground beef, onions, pound of pasta, marinara sauce, eggs, ricotta, mozzarella, Parmesan, and some Italian spices.

Anyway, put it all together and poured it into a cake pan that would fit the Cobb Grill and baked it about 45 minutes at a temperature of about 285-300 degrees. Recipe called for 30 minutes at 350 but the Cobb didn’t get up to that temperature with the big load. I think the pan was about 1” in diameter too large for good air flow on the cooker.



Got that big blob out of the pan and it looked great.





Added some sauce over the spaghetti and the wife made up some garlic buns and this turned out to be a very good meal.

Will probably do this one again....

Cheese Steak on the Cobb Grill

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



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. 





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.  



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



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





Caramelized my onions.



Cooked up the peppers.



Heated up the mushrooms.





Cooked the steak.



Put it all together.





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





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





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

Pulled Beef Hoagie / Cobb Grill

This is a nice little cook on one of my favorite small (tailgate size) charcoal grills. It produces a fine treat in about four hours with enough to feed about 4-5 people.



I like to start with a full load of lump charcoal for this cook and will need to add some more later into the cook. 



I also made up four packets of wild cherry chips to be used for my smoke wood for this cook.



I started with a 2.6 pound chuck roast which i trimmed slightly and then added a good beef rub and a generous sprinkle of fresh cracked black pepper.



As soon as my grill was hot, I seared each side of the roast for about four minutes per  side. 



Next step was to add my roasting rack and then the meat and I cooked the meat for about two hours and then pulled it when the color was right and the internal meat temperature was about 170 degrees. 



I then wrapped the meat in foil with about 2-3 oz of beef broth.



Back on the cooker until the internal was about 210 degrees internal which makes for the best beef pulling temperature for chuck roast. 



Next step was to heat up my frying dish and then add my onions and bell peppers. I caramelized these and then added some smoked red peppers.



Looked good coming off of the cooker.





I let the meat rest for about 30 minutes and then unwrapped and pulled it and added the au jus out of the foil to the bowl of meat. 





I started my hoagie sandwich by toasting my bun. I then added a generous portion of the pulled beef, two slices of provolone cheese, two slices of tomato, some of my caramelized veggies, and some horsey sauce.

Sure was a fine sandwich....