Grilled Skirt Steak Philly Cheesesteaks with Homemade Cheese Sauce
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Level:Easy
Total: 1 hr 25 min(includes marinating time)
Active: 40 min
Yield:6 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 6 servings
Calories
1147
Total Fat
74 g
Saturated Fat
34 g
Carbohydrates
57 g
Dietary Fiber
3 g
Sugar
23 g
Protein
67 g
Cholesterol
243 mg
Sodium
2281 mg
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!
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.
In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
Preheat a charcoal grill to medium-high heat.
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.
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.
Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.
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