Photo: Grilled "Philly" Cheese Steak Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 to 2 cups grated sharp yellow Cheddar
- 2 teaspoons dry mustard
- Salt and freshly ground pepper
- 2 filet mignons, 12 to 16 ounces each
- 2 tablespoons olive oil
- 4 soft Italian rolls, split and grilled
Toppings:
- Grilled yellow and red onions, coarsely chopped
- Grilled mushrooms, sliced
- Grilled green peppers, sliced
- Grilled Cubano peppers, sliced
Directions
Preheat grill to high. Melt butter in a medium saucepan on top of the grates of the grill. Whisk in flour and cook for 1 minute. Add the milk and cook until thickened. Whisk in the cheese and cook until melted. Add dry mustard and season with salt and pepper. Keep warm.
Brush filets with oil on both sides and season with salt and pepper. Grill for 2 to 3 minutes on each side for rare, which is desired for this sandwich. Let rest for 5 minutes and then slice into 1/8-inch thick slices.
Slice 7/8 of the way through the rolls and fill each with several slices of the beef, cheese sauce, and any or all of the toppings. Return sandwiches to the grill, close top, and grill very briefly just to heat through.
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By Britta_Leigh
on July 04, 2010
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We just grilled these for our 4th of July dinner and they melted in your mouth. Did it exactly as Bobby demonstrated without melting the provolone on the grill. They ended up perfect. Doesn't matter if it was an authentic philly cheese steak so long as you're looking for a good meal.
By drallab_12398869
garden city, 62
on January 18, 2010
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This was better than i expected. I had just a couple things left in my freezer/fridge and it came out very well. I did have doubts about the cheese sauce at first but if after i let the sauce cool down a little bit it became more creamy and thick. I have nothing bad to say about this one. 5 stars
By elaynarg_7352206
Millers Falls, MA
on December 09, 2009
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After adding the dry mustard, didn't like the taste, so I added some ground nutmeg and it was a bit better but the consistency was not creamy as I'd like it. I'd rather melted provolone next time.
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