GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE

Grilled Skirt Steak Philly Cheesesteaks with Homemade Cheese Sauce image

Provided by Eric Greenspan

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

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1/2 cup freshly squeezed orange juice
1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup olive oil, plus more for the veggies
1/4 cup balsamic vinegar
3 pounds trimmed skirt steak
1/2 cup heavy cream
One 1-pound block American cheese, cut into cubes
2 red onions, cut into thick rings
1 red pepper, cut into thick rings, seeds removed
1 yellow pepper, cut into thick rings, seeds removed
Kosher salt and freshly ground black pepper
6 hoagie rolls, preferably Amoroso's
1/4 cup (4 tablespoons) melted butter
Hot pickled cherry peppers, sliced, for garnish

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.