Grilled Cheesesteak Sandwich Recipe

This cheesesteak recipe adds our own Northwest twist using tender thinly sliced grilled Sirloin, a scratch cheddar cheese sauce, mixed grilled veggies, and a soft and toasted roll. This sandwich is absolutely incredible.

📝 Ingredients

• 2 pounds Beef Sirloin Picanha or Coulotte Roast
• 2 tablespoons extra virgin olive oil
• ¼ cup SPG Rub
• 4 hoagie rolls
• ¼ cup hot pickled peppers
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup whole milk
• ¼ cup crème fraîche
• 2 tablespoons Dijon mustard
• 1 cup cheddar cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon coarse black pepper
• 2 tablespoons extra virgin olive oil
• 1 large green bell pepper, thinly diced
• ½ large sweet onion

👨‍🍳 Instructions

1. 1--- Grilled Sirloin ---
2. 2Prepare Grill and Roast: Prepare your grill for two-zone grilling targeting 450 - 500 degrees Fahrenheit inside the cooking chamber. Score the fat cap of the Coulotte Roast with a sharp knife in a few X patterns. Coat with olive oil and Beef seasoning.
3. 3Grill Direct: Place the seasoned roast over direct heat, close cover, and grill for five minutes. The goal is to sear the outside for a nice flavor crust. Then flip the roast and grill direct for an additional 5 minutes (covered). The goal is to get a sear on the other side as well
4. 4Grill Indirect: After the direct grilling, move the roast to the indirect side, close cover, and continue cooking until an instant read thermometer in the thickest portion of the steak reads 140 degrees F for medium rare.
5. 5Rest the Coulotte Roast for 10 minutes to allow for carry overcooking occur. The internal temperature of the roast will rise another 5 degrees bringing it to 145 degrees F.
6. 6--- Sautéed Vegetables ---
7. 7Sauté Mushrooms: Start with cast iron or similar pan over medium heat with olive oil. Then add the mushrooms. Cook the mushrooms until they are browned (about 8 – 10 minutes). Try not to move the mushrooms too often to let the browning occur. Then remove the mushrooms from the pan and set aside.
8. 8Sauté Peppers and Onions: Next, add more oil, onions, and the bell pepper. Sauté until soft (about 8 – 10 minutes) and set aside to add to the sandwich.
9. 9--- Cheese Sauce ---
10. 10Make Roux: In a saucepan over medium heat, add butter and let the butter melt. Add the flour and start to whisk. The butter and flour mix will slightly bubble as it is whisked. Do this for two minutes and then add the liquids.
11. 11Add Milk: Add the whole milk and continue to stir to incorporate the roux and the milk. Be sure to whisk vigorously to avoid the roux from clumping. Bring to a slight simmer and continue whisking until the milk thickens slightly (about 4 minutes).
12. 12Add Ingredients: Add the crème fraiche, Dijon mustard, kosher salt, and pepper and stir for 2 minutes to incorporate. It will continue to thicken.
13. 13Add Cheese: Turn off the heat, add the shredded cheddar cheese, and continue to stir. The cheese will melt and the sauce will start to turn a slight yellow color.
14. 14--- Build Sandwich ---
15. 15Slice Meat: Slice thinly with a sharp carving or chef knife against the grains. This is important to keep the beef tender. You will see the lines on the steak, cut perpendicular to them at a 45-degree angle.
16. 16Layer Sandwich: Slightly toast both sides of the bread on the grill over direct heat. Alternatively you can heat up a skillet with butter and toast the bread directly on the skillet to get slightly toasty and buttery.
17. 17Layer Filling: Add a layer of Beef, then the vegetables, then the creamy cheese sauce. Finally add some pickled hot peppers and it’s ready to eat.