Malcom Reed’s Cheesesteak Sandwich
Serving Size 1 sandwich
- Amount Per Serving
- Calories 1373
- % Daily Value *
- Total Fat 100g154%
- Saturated Fat 44g221%
- Cholesterol 246mg82%
- Sodium 1750mg73%
- Potassium 385mg11%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 69g138%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.
Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.
Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.
Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.
Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.
Thinly slice bell peppers and onions and place in a bowl for later.
Remove ribeye from freezer and slice into thin steaks.
Prepare charcoal grill for direct grilling and place a Grate Griddle or GrillGrates, flat-side up directly on the cooking grate.
Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.
Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.
To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.
Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.