Do you know the secrets for a GOOD Philly Cheese Steak Sandwich? One with tender meat, not chewy and tough like the soles of your shoe? A steak sandwich with flavors that don’t over power the meat, but complements it perfectly.
I have solved all these problems for you with my own authentic cheese-steak recipe!
First of all the NO chewy or tough meat here because I tell you which cut of meat to purchase; I wish I would have known that years ago!
For the sauce. I have created for you the most amazing marinade that I think you will fall in love with. In fact, the depth of layers of spice are just the right combination and work so well together, that you will crave this steak sandwich even while you eat it!
Cooking this meat so it’s perfectly tender – there’s a secret trick, along with the marinade. See, cooking the philly steak meat over the grill on these special mats, gives you the ability to cook your meat to your preference; whether medium rare, or well done, it will be scrumptious and tasty!
A GREAT Philly Cheese Steak needs crisp vegetables, and I haven’t forgotten those. Add them on to your liking, and you’re on your way to an amazing cheese steak sandwich.
Traditionally, this type of steak sandwich is topped with pepper jack cheese, but you can put your favorite type on top and let it melt all over to perfection.
Place it all on a fabulous hoagie roll and you have a 5-Star, gourmet-top rated meal you will dream about at nights!
Seriously folks, this is an all-time favorite at our house because of the melt-in-your mouth meat that has the right seasonings in the marinade. The slight crunch in the veggies and the cheese that is oozing with gooeyness; all on a wonderfully toasted bun. I have a video to show you how EASY this comes together:)
Secrets for the Ultimate Tender & Flavorful Philly Cheese Steak
2-3 lbs. of good beef top sirloin steak; trimmed of fat, then sliced very thin
1 tsp. beef bouillon
1/2 tsp. onion powder
2 Tbl. Worcestershire sauce
3 Tbl. water
2 Tbl. seasoned rice vinegar
2 Tbl. balsamic vinegar
1 tsp. Montreal Steak Seasoning, click HERE
1 Tbl. chopped garlic
Sliced green and red bell pepper – 1 of each, or more to your liking
Sliced onion – 1 medium, or more to your liking
Sliced mushrooms – 8 oz, or more to your liking
Sliced Pepper Jack cheese, or your preference
Sliced GOOD hoagie type rolls, ones that can stand up to the hot ingredients, but are soft in the middle so they are easy to eat
I highly recommend cooking this BEST EVER PHILLY STEAK SANDWICH ON THESE GRILL MATS
Mix together the marinade ingredients; the beef bouillon, onion powder, Worcestershire sauce, water, seasoned rice vinegar, balsamic vinegar, Montreal Steak Seasoning and chopped garlic in a bowl or in a zip lock baggie is what I prefer.
Give it a mix to combine.
Add in the meat.
Let it rest and allow the meat to swim in the marinade to soak in all the amazing flavor for 2-3 hours, turning the bag over a couple of times.
Now if you are using the really cool GRILLING MATS to cook this Philly Steak on, which I highly recommend because it gives it such a fabulous flavor.
Heat the charcoal according to directions on the bag.
Meanwhile, prepare the fresh veggies you are going to add into the meat as you cook.
Cut up the peppers you are using into thin strips
Cut the onions into rings or thin slices, then halves and separate as shown.Purchase pre-sliced mushrooms, or slice them up now.
When the charcoal is perfect (you can cook this Philly Steak Sandwich on a non-stick fry pan over medium high heat over your stove using the same process)
Place the Grilling BBQ Grill Mat right on the hot grate. I know crazy right!?! Add some meat with a little of the marinade, but not too much, being careful not to get burned.
Do you know what tongs I like to use? I found these super long BBQ and grilling tools that are perfect! They protect you from getting burned since you are back from the heat. You can find them by clicking HERE.
When they are done to perfection – which is when the meat is cooked through to your liking, and the vegetables are still a bit crisp, NOW add on your cheese.
Let it melt till it’s all ooey and gooey.
You can also toast your hoagie roll if you’d like on the same mat!
Now carefully, place the BEST EVER PHILLY STEAK onto your prepared bun.
TIP: At this point, I personally took the mat OFF of the grill and placed it where it could cool. Now WHY do I like these grill mats so much? Let me tell you more about them.
Look at how icky this mat was after cooking some chicken on it. I thought NO way is this stuff going to come off.I put it in the sink, gave a little squirt with the dish soap. In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and …….Gave it a rinseSHIZAM – CLEAN!!!These Grilling BBQ Grill Mats are remarkable!
Here are a few more ideas of how to use these AMAZING mats I thought of:
For this delectable meal, I put down bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.And DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)Here are more recipes I made for YOU to cook on the Grilling BBQ Grill Mat
Carrie Groneman’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2016
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