Philly Cheesesteak Kebabs
- Level: Easy
- Yield: 4 to 6 kebabs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 627
- Total Fat
- 46
- Saturated Fat
- 16
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 44
- Cholesterol
- 164
- Sodium
- 794
- Total: 1 hr
- Active: 1 hr
Ingredients
2 1/2 pounds sirloin steak, trimmed and cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Kosher salt and freshly ground pepper
1 sweet onion, cut into 1-inch pieces
1 large green bell pepper, seeded and cut into 1-inch pieces
8 ounces button mushrooms, trimmed and halved (or quartered if large)
Vegetable oil, for the grill
3/4 cup yellow cheese sauce (such as Cheez Whiz)
Hoagie rolls, sliced hot cherry peppers and hot sauce, for topping
Directions
- Toss the steak with 2 tablespoons olive oil, the garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature.
- Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
- Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well-marked, 5 to 7 minutes. Remove to a platter.
- Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce.
Cook’s Note
If you use wooden skewers, soak them in water for at least 30 minutes so they won't burn.