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Tomahawk Philly Cheesesteak Sandwich? YES! This recipe from Graham Sherman does just that and Graham takes it even further: “In fact, it should be absolutely MANDATORY to use Tomahawk ribeye steaks for Philly Cheese Steak Sandwiches! This cook was an exciting first use of the Yoder Smokers stainless steel griddle on my 24×48 flat top charcoal grill. I ran charcoal under the griddle on the left side of the cooker, then to the right I built an oak and hickory wood fire under the grill grates for the veggies. Flame-charred peppers and onions are a MASSIVE win on this sandwich. I used a Vietnamese Bánh Mi baguette as they’re so soft inside and perfectly crunchy outside. Provolone cheese two ways was also key! Slices on the griddle, melted into the peppers and steak, then I made a gooey provolone cream sauce to drizzle on the finished sandwich! GAME CHANGER!!”
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Recipe from @shermandelux on Instagram
https://www.instagram.com/shermandelux/
INGREDIENTS
- Sandwich
- 1 tomahawk steak (or ribeye if you don’t have a favourite pooch to make happy)
- 1 of each colour pepper (red, yellow, orange, and green)
- 1 large onion
- 4 ounces of slices mushrooms
- 4 Baguettes (or your bun of choice)
- 4 slices of provolone cheese
- salt and pepper to taste
- 1 tbsp butter
- 1 tbsp white flour
- 3/4 cup milk
- 1/4 cup heavy cream
- 4 slices provolone cheese
- salt and pepper to taste
Provolone Cheese sauce
INSTRUCTIONS
Cheese Sauce1. On medium heat add butter to a pan until melted
2. Add flour and whisk for 2-3 minutes until well combined
3. Add milk, cream, salt and pepper and continue to whisk constantly for a few more minutes while the mixture thickens
4. Reduce to low heat and add provolone and mix until combined
Sandwich1. Par freeze the steak in the freezer for 45 minutes to an hour to assist in slicing thin
2. Using a meat slicer or sharp knife slice the steak thin
3. Slice the mushrooms
4. Slice the onion into thick rounds
5. Heat your griddle (or large cast iron pan) to 425 degrees and prepare your yoder for direct fire on high
6. Place thinly sliced steak on griddle allowing sides to brown before mixing
7. Flame-char peppers and onions over the fire until they have a nice char
8. Remove onions and peppers from the fire, slice and add along with sliced mushrooms to the steak and combine
9. Add salt and pepper to taste
10. Slice open your baguette and spread a thin layer of butter on each side of the open face
11. Place baguette face down on griddle until desired level of toasting is complete
12. Arrange the steak and veggie medley into the shape of the baguette opening on the griddle
13. Place 4 slices of provolone over the steak and then place the toasted baguette face down overtop of the cheese and steak
14. Once cheese has melted slide a long spatula under the steak and lift the completed sandwich off the griddle
15. Pour some of the provolone cheese sauce over top of the sandwich and enjoy
Tomahawk Philly Cheesesteak Sandwich? YES! This recipe from Graham Sherman does just that and Graham takes it even further: “In fact, it should be absolutely MANDATORY to use Tomahawk ribeye steaks for Philly Cheese Steak Sandwiches! This cook was an exciting first use of the Yoder Smokers stainless steel griddle on my 24×48 flat top charcoal grill. I ran charcoal under the griddle on the left side of the cooker, then to the right I built an oak and hickory wood fire under the grill grates for the veggies. Flame-charred peppers and onions are a MASSIVE win on this sandwich. I used a Vietnamese Bánh Mi baguette as they’re so soft inside and perfectly crunchy outside. Provolone cheese two ways was also key! Slices on the griddle, melted into the peppers and steak, then I made a gooey provolone cream sauce to drizzle on the finished sandwich! GAME CHANGER!!”
—
Recipe from @shermandelux on Instagram
https://www.instagram.com/shermandelux/
INGREDIENTS
- Sandwich
- 1 tomahawk steak (or ribeye if you don’t have a favourite pooch to make happy)
- 1 of each colour pepper (red, yellow, orange, and green)
- 1 large onion
- 4 ounces of slices mushrooms
- 4 Baguettes (or your bun of choice)
- 4 slices of provolone cheese
- salt and pepper to taste
- 1 tbsp butter
- 1 tbsp white flour
- 3/4 cup milk
- 1/4 cup heavy cream
- 4 slices provolone cheese
- salt and pepper to taste
Provolone Cheese sauce
INSTRUCTIONS
Cheese Sauce1. On medium heat add butter to a pan until melted
2. Add flour and whisk for 2-3 minutes until well combined
3. Add milk, cream, salt and pepper and continue to whisk constantly for a few more minutes while the mixture thickens
4. Reduce to low heat and add provolone and mix until combined
Sandwich1. Par freeze the steak in the freezer for 45 minutes to an hour to assist in slicing thin
2. Using a meat slicer or sharp knife slice the steak thin
3. Slice the mushrooms
4. Slice the onion into thick rounds
5. Heat your griddle (or large cast iron pan) to 425 degrees and prepare your yoder for direct fire on high
6. Place thinly sliced steak on griddle allowing sides to brown before mixing
7. Flame-char peppers and onions over the fire until they have a nice char
8. Remove onions and peppers from the fire, slice and add along with sliced mushrooms to the steak and combine
9. Add salt and pepper to taste
10. Slice open your baguette and spread a thin layer of butter on each side of the open face
11. Place baguette face down on griddle until desired level of toasting is complete
12. Arrange the steak and veggie medley into the shape of the baguette opening on the griddle
13. Place 4 slices of provolone over the steak and then place the toasted baguette face down overtop of the cheese and steak
14. Once cheese has melted slide a long spatula under the steak and lift the completed sandwich off the griddle
15. Pour some of the provolone cheese sauce over top of the sandwich and enjoy
