Smoked Philly Cheesesteak

Get ready to embark on a flavor-packed journey with me as we dive into the realm of smoked Philly cheesesteak goodness. Brace yourself for a culinary experience that’ll have your taste buds doing a happy dance! So, let’s fire up those grills and get smokin’!

How to Make Smoked Philly Cheesesteak

Step 1: The Meaty Massage

Start by giving that ribeye a rubdown, not unlike a spa day for your steak. Mix up some salt, pepper, and maybe a dash of garlic powder. Massage it in, let it marinate – give your meat the VIP treatment it deserves!

Step 2: Grillin’ and Chillin’

Fire up your grill, and toss that marinated beauty on there. The sizzle, the aroma – it’s like a carnivore’s symphony! Smoke that ribeye until it’s dancing with flavor, developing a crust that’ll make you weak in the knees.

Step 3: Slice and Dice

Once your meat masterpiece is ready, let it rest for a minute – it’s been working hard. Now, slice it thin, like you’re in a deli showdown. The thinner, the better, my friends. We’re aiming for melt-in-your-mouth perfection here!

Step 4: Cheese Avalanche

Pile those thin slices of smoked ribeye onto a hoagie roll – don’t skimp, now! Lay on the provolone or your cheese of choice. Give it a minute to melt, creating a cheesy avalanche that’ll have you reaching for a napkin.

A Meaty Tale: Choosing the Right Cut

First things first, amigos! When it comes to crafting the perfect smoked Philly cheesesteak, the star of the show is undoubtedly the meat. Now, I ain’t no butcher, but let me tell you a little secret: go for ribeye, baby! That marbling is like the Picasso of meats, ensuring a juicy and flavorful bite every time. Sure, you could use another cut, but why settle for less when you can have the Rolls Royce of beef slices?

Cheesy Business: The Cheese Dilemma

Now, let’s talk cheese, because a cheesesteak without the right cheese is like a burger without fries – it just ain’t right! Traditionally, it’s all about that gooey, melty provolone. Slap it on there like you’re creating a masterpiece. But hey, if you’re feeling rebellious, throw in some American cheese or whiz – I won’t judge. After all, it’s your taste buds we’re trying to please here!

The Perfect Duo: Sides that Sizzle

But wait, we’re not done yet! What’s a smoked Philly cheesesteak without the perfect sidekick? It’s like Batman without Robin, and that’s just not cool. So, let’s talk sides, my friends!

Golden Brown Taters: Fries, Sweet or Regular

Whether you’re team sweet potato fries or classic fries, you can’t go wrong. Crispy, golden brown, and maybe a sprinkle of sea salt – the yin to your cheesesteak’s yang.

Zesty Crunch: Onion Rings

For an extra kick, throw some crunchy onion rings into the mix. That satisfying bite paired with the smoky goodness – it’s a match made in culinary heaven.

Pro Tips

Now, before you unleash this smoky sensation on your taste buds, let me drop some knowledge bombs on you:

1. Chill Out, Don’t Overcook: The key to a perfect smoked Philly cheesesteak is keeping it cool. Don’t overcook that ribeye – we want it tender, not tough.
2. Bread Matters: Opt for a fresh hoagie roll that can handle the juicy goodness without turning into a soggy mess. Nobody likes a soggy bottom, not even in the bread department!
3. Sauteed Veggies are Your Friends: Feel free to throw in some sauteed onions and peppers. They’re like the VIPs of the cheesesteak world – adding flavor and a touch of class.

Well, folks, we’ve reached the end of our smokin’ adventure. I hope you’re feeling inspired, hungry, and ready to conquer the world of smoked Philly cheesesteak goodness. Remember, in the realm of grilling, there are no rules – just flavor-packed possibilities. Thanks a bunch for joining me on this culinary escapade, and until next time, keep it smokin’ and stay grubbin’!

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Smoked Philly Cheesesteak

Indulge in the irresistible flavors of a smoked Philly cheesesteak. Our easy-to-follow recipe will elevate your grilling game to a whole new level!

Course Main Course

Prep Time 30 minutes

Cook Time 2 hours

Servings 4

Ingredients

• 2 lbs ribeye steak marbled goodness is the key
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 4 hoagie rolls freshness is non-negotiable
• 8 slices of provolone cheese or your cheese of choice
• 1 large onion thinly sliced
• 1 bell pepper thinly sliced
• 2 tablespoons vegetable oil

Instructions

The Meaty Massage

1. Pat that ribeye dry with a paper towel. Mix salt, pepper, and garlic powder in a bowl. Rub this heavenly concoction all over the steak, giving it a massage that would make a spa therapist jealous.
2. Let the meat marinate for at least 30 minutes. Don't rush it – let those flavors mingle. Toss it in the fridge and let the magic happen.

Grillin' and Chillin'

1. Preheat your grill or smoker to a smokin' 225°F. This is the sweet spot for that slow and low cooking method we're after.
2. Place that marinated ribeye on the grill and let it dance with the smoke. Close the lid and let the magic unfold for about 1.5 to 2 hours, or until the internal temperature hits a juicy 135°F. Keep an eye on that thermometer – we want perfection, not overcooking mishaps!
3. Once your ribeye has absorbed all that smoky goodness, let it rest for a few minutes. Then, grab that knife and slice it thin, like you're creating delicate meat petals.

Cheesy Avalanche

1. While the ribeye is getting its smoky spa treatment, heat up a skillet or griddle with some vegetable oil. Toss in the thinly sliced onions and peppers. Cook 'em until they're caramelized and practically doing a happy dance in the skillet.
2. Pile those thin ribeye slices onto the hoagie rolls. Now, the pièce de résistance – lay those slices of provolone (or your cheese of choice) on top. Let it melt into a cheesy avalanche that dreams are made of.