Elky's Grilled Sirloin Cheesesteak
Juicy sirloin steak, melty cheese, peppers and onions cooked on the BBQ and piled high on a toasted sub roll - this grilled sirloin cheesesteak is smoky, cheesy, and seriously satisfying.
Recipe courtesy of Elky Whittaker, @thesmokinelk
prep time
5 mins
cook time
20 minutes
serves
2 people
Ingredients
- 2 x 200g lean sirloin steaks, at room temperature
- 2 tablespoons oil
- Salt and pepper, to taste
- 1 small red pepper, deseeded and thinly sliced
- 1 small yellow pepper, deseeded and thinly sliced
- 1 small onion, peeled and thinly sliced
- 8 thin slices of Cheddar cheese
- 50g grated Parmesan cheese
- 2 sub bread rolls
Method
- Firstly, you want to fire up your BBQ until its nice and hot to get some great colour on the steaks.
- Pat the steaks dry then apply a thin layer of oil. Season the steaks with some salt.
- Once your BBQ grates are nice and hot, stick the steaks directly over the heat.
- Cook the steaks for around 2 minutes on one side, then flip and do the same on the other side. Ideally, you’ll use a meat thermometer, removing the steaks when they hit 48°C. They will continue to rise in temperature while they rest, ending up at a nice medium rare (around 55-57°C).
- While the steaks are resting, put a cast iron pan on the BBQ with the remainder of the oil.
- Once the pan and oil are hot, add the peppers and onion and cook for a few minutes, moving them all around the pan for an even cook.
- Add half of the cheese and mix into the peppers and onions so it all melts together. Form the mix into shapes like the sub rolls then top with the remaining cheese.
- Pour 50-100ml cold water into the pan and pop a lid on, to allow it to steam and melt the cheese on top. Remove the pan from the heat.
- Gently toast the sub rolls on the grill then remove.
- Thinly slice the steak, sprinkle on some pepper then add to the sub rolls.
- Add the cheesy onion and pepper mixture on top.
- Close the top and enjoy!
