A Philly Cheesesteak sandwich goes from good to great when cooked over and open fire on the Kettle Griddle.
This recipe is part of our series with chef, traveler, speaker, storyteller and TV Host Jay Ducote.
Serves 6
INGREDIENTS
2 Tbsp canola oil, divided
1 Yellow Onion, sliced thin
2 Green Bell Peppers, sliced thin
2 lbs ribeye, sliced thin
Jay D’s Backyard Brisket Rub
12 slices Provolone Cheese
12 slices American Cheese
½ cup Mayonnaise
6 Amoroso or other Hoagie Rolls
INSTRUCTIONS
Heat griddle over medium high heat.
Drizzle 1 Tbsp canola oil over griddle, then add onions and bell peppers and saute until caramelized, stirring frequently. Move to the cooler part of the griddle.
On a different part of the griddle, drizzle canola oil and then sear the sliced ribeye. Move around to make sure all parts are cooked throughout. Season with Jay D’s Backyard Brisket Rub.
Spread mayonnaise on the buns. Toast Buns on the griddle.
Divide meat into 6 bun-side piles on the griddle. Top each with onions and peppers. Top each pile with two slices of provolone and two slices of American cheese. Cover piles of ribeye with a dome and allow cheese to melt. Remove dome. Using a spatula, place each pile on a toasted bun and serve.
