Recipe courtesy of Eric Greenspan

Grilled Skirt Steak Philly Cheesesteaks with Homemade Cheese Sauce

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This is a marinated steak fit for my wedding, paired with the melty goodness of American cheese, toasty bread and grilled onions and peppers. Cheesesteaks rising up!
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  • Level: Easy
  • Total: 1 hr 25 min (includes marinating time)
  • Active: 40 min
  • Yield: 6 servings
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Ingredients

Directions

Special equipment:
a charcoal grill
  1. Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
  2. In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
  3. Preheat a charcoal grill to medium-high heat.
  4. Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
  5. Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
  6. Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
  7. Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.