Best Grilled Skirt Steak Philly Cheesesteaks With Homemade Cheese Sauce Recipes

GRILLED SKIRT STEAK

Steps:

• In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
• Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.

GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE

Steps:

• Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
• In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
• Preheat a charcoal grill to medium-high heat.
• Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
• Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
• Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
• Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.

HOW TO GRILL SKIRT STEAK

Steps:

• Gather the ingredients.
• While technically optional, the first step for the best-tasting grilled steak is to salt it. Put the salt in a small bowl or ramekin. If using the pepper and/or cayenne, add them to the salt and mix. Let it sit for at least 30 minutes at room temperature or up to overnight in the fridge. In any case, bring the meat to about room temperature, or at least let it sit out to take the chill off before cooking it to help ensure even cooking.
• While the meat sits, make sure the cooking grate on your charcoal or gas grill is cleaned and well oiled, then heat the grill to high heat. You should be able to hold your hand about an inch over the grill grate for 1 second before it feels too hot. If using a charcoal grill, build the fire to one side so you'll also have a cooler area where you can move the steak(s) if it's seared and browned on the outside but not quite ready to take off the grill completely (if you're using a gas grill , you'll be able to turn off a burner if need be).
• Set the steak(s) on the grill and cook, without moving, until that side is seared and releases from the grill of its own accord, about 3 minutes for medium-rare, 4 minutes for medium.
• Turn and cook on the other side to the same effect, about 3 to 4 more minutes. You can use a meat thermometer to get an accurate temperature if you like. For rare, remove the steak(s) at 120 F to 125 F; medium-rare 125 F to 130 F; and medium 130 F to 135 F.
• Remove the steak(s) from the grill, cover loosely with foil, and let sit at least 10 minutes. This resting time allows the meat to finish cooking and the juices to redistribute evenly throughout the steak. It is extremely important to achieving a properly cooked steak when everything is said and done, so despite the temptation, don't skip this step.
• Use a sharp knife to slice the steak against the grain and serve hot, warm, or at room temperature. Skirt steak is particularly flavorful, so any cold leftovers are more than usually delicious.

PHILLY CHEESESTEAKS

Steps:

• Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen.
• Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
• In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm.
• With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce.

CHEESE SAUCE FOR PHILLY CHEESE STEAKS

Steps:

• In a small saucepan, melt the butter on low heat.
• Once melted, gradually add the flour, stirring constantly to avoid lumps, about 2 minutes.You should end up with a thick but still stirrable roux (A roux is basically just equal part butter and flour stirred over some heat and then you add your liquid ingredients to it. It's a thickener and can be used to start all sorts of cream sauces).
• Add 1/4 cup milk slowly to the roux and cook over low heat. Stir until it thickens, about 2 minutes.
• Add the cheddar cheese, the remaining 1/4 cup milk and Velvetta and cook, stirring frequently, until you have a smooth cheese sauce, about 5 minutes.

SCREAMING EAGLE CHEESE-STEAK SUB

Steps:

• To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
• To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat. Add oil to pan and, when it begins to shimmer, add the onion and peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe pan, add butter and repeat process with mushrooms. Cook until they have released their juices and are soft and glazed, about 6 minutes. Remove and set aside.
• To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season meat aggressively with salt and pepper. Place steaks on griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter and allow to rest.
• To make sandwiches: Preheat oven to 200 degrees. When steaks are complete, slice them against the grain as thinly as possible. Place sub rolls in oven to warm. Return sliced steaks to griddle or frying pan, over medium heat, and add onions, peppers and mushrooms. Stir to combine, turn heat to low and cover with sliced cheese. Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
• To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each serving. Fill each sub with a mixture of meat, vegetables and cheese. Serve immediately.