Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cheesesteak Kebabs
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1278
- Total Fat
- 87 g
- Saturated Fat
- 34 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 63 g
- Cholesterol
- 213 mg
- Sodium
- 1513 mg
These fun kebabs skewer all the flavors of the classic Philly cheesesteak together — including the bun. Strips of seasoned boneless ribeye are skewered with bell peppers, sweet onion and cubes of toasted Italian bread then grilled until the veggies and steak are nice and charred on the edges. It’s finished with a quick and creamy cheese sauce and, if you’re up for a little heat, a sprinkle of chopped pickled cherry peppers.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1278
- Total Fat
- 87 g
- Saturated Fat
- 34 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 63 g
- Cholesterol
- 213 mg
- Sodium
- 1513 mg
Ingredients
For the Kebabs:
For the Cheese Sauce:
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Directions
- Make the kebabs: Put the steak in the freezer for 30 to 45 minutes to firm up. Meanwhile, soak 8 wooden skewers (10 to 12 inches long) in water for 30 minutes. Preheat the oven to 325 degrees F. Cut the bread into twenty-four 1 1/2-inch cubes. Spread on a baking sheet and bake until crisp but not browned, 4 to 5 minutes. Let cool.
- Thinly slice the partially frozen steaks into 1/4-inch-thick strips. Transfer to a large bowl and drizzle with 2 tablespoons olive oil, the Worcestershire sauce, 1/2 teaspoon each granulated garlic and salt and a few grinds of pepper. Toss well. Toss the bell peppers and onion in another large bowl with 2 tablespoons olive oil, 1/2 teaspoon each granulated garlic and salt and a few grinds of pepper. Toss the toasted bread in a third large bowl with the remaining 2 tablespoons olive oil, and 1/2 teaspoon each granulated garlic and salt and a few grinds of pepper.
- Preheat a grill to medium and oil the grates. Thread the steak, peppers, onion and bread onto the skewers, alternating ingredients. (Fold the steak strips so they are about the same width as the other ingredients.) Grill the kebabs, turning often, until the steak is cooked and the bread and vegetables are charred in spots, 12 to 15 minutes, adjusting the heat as needed. Remove to a platter and let rest while you make the sauce.
- Make the cheese sauce: Toss both cheeses, the cornstarch and mustard powder in a small bowl. Bring the evaporated milk to a simmer in a small saucepan over medium-low heat. Whisk in the cream cheese until smooth. Add the shredded cheese mixture; whisk until smooth and slightly thickened, 1 to 2 minutes (the sauce will thicken as it sits). Transfer to a bowl. Serve the kebabs with the cheese sauce and pickled cherry peppers.
