"Philly Cheesesteak"
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Dijon Mustard1 cup
Balsamic Vinegar2 cloves
Garlic (chopped)1 cup
Extra-Virgin Olive Oil1
Salt910 g
Steak (flank)1 loaf
French BreadDirections:
1
Combine the mustard and balsamic vinegar in a small bowl
2
Add the garlic and drizzle in olive oil while stirring
3
Season with salt and pepper, to taste
4
Put the steak in a resealable plastic bag
5
Pour in 3/4 of the marinade and seal the bag
6
(Reserve the remaining marinade for the bread
7
) Let the steak marinate at room temperature for at least 30 minutes
8
Put the peppers and onions on the grill
9
Coat the onions with BBQ sauce
10
Once the peppers and onions are charred, move them to the top rack to keep them warm
11
Remove the steak from the marinade and put on the grill
12
After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare
13
Transfer the steak to a cutting board and let rest for 10 minutes before slicing
14
Cut the bread lengthwise and toast on the grill
15
Brush the remaining reserved marinade on both sides of the bread
16
Arrange the steak on the bottom half of the bread, then cover with the peppers and onions
17
Top with the cheese and cover with the other half of the bread
18
Cut into 4 pieces and serve