Grilled Philly Cheesesteak Sandwich

LET’S GO

PREPARATION

1. The original Philly cheesesteak sandwich was obviously invented in Philadelphia. That’s what the “Philly” stands for. It goes back to the 1930’s where a hot dog vendor named Pat Olivieri decided to put some grilled beef on an Italian roll instead of the regular sausage. As the story goes, a cab driver first noticed this unusual combination and spread the word within the cabbie community. Soon, taxi drivers from all over town came to Pat’s hot dog stand for steak sandwiches. Olivieri eventually opened up a bigger shop and added cheese in the 40’s. The grilled Philly cheesesteak as we know it today was born. Otto chose a ribeye steak for his version of the American classic because it was the original Philly cheesesteak cut and it remains the meat of choice for many shops in Philly.

    

   



2. The best meat for a Philly Cheesesteak

   A traditional Philly cheesesteak sandwhich is made with ribeye. It has a high percentage of fat which keeps the sandwich juicy and dripping with flavor. Make sure to take the meat out of the fridge one hour before you plan on grilling it. Let it reach room temperature to guarantee a uniform cooking process.

   
   
   



3. Prepare red onions and peppers

   In the meantime, cut red onions in rings, remove the core of the green bell pepper and cut it into slices. Heat up olive oil in a pan and sauté both until onions are translucent. Set aside.

GRILLING

1. Preheat the Otto Grill

   For the perfect steak, your Otto Grill should preheat to 1500°F. This will take about three minutes and trigger the so-called “Maillard reaction” that delivers the distinctive crust you love. Make sure to take the grid out of the grill prior to preheating. Otherwise, the meat will precook on the hot grate.

2. How to grill ribeye

   Put the steak on the grate and then onto the Otto Grill. Set the Meat-O-Meter to stage 1 and grill the ribeye at 1500°F for one minute and 30 seconds on each side. Your steak should then be medium rare. You don’t want it to be medium yet because it will cook a second time within the sandwich and we wouldn’t want dry ribeye. So, make sure not to leave it on the Otto Grill for too long. Use a meat thermometer for the best outcome. 127°-133°F will give you a medium rare steak. The level of doneness depends on the temperature of the meat, but Otto has a few tips on the degree of doneness for those without a thermometer. Once the meat has reached the desired core temperature, remove it from the grill and let it rest for a while. After its rest, slice it thinly.

   
   
   



3. Make it a Philly Cheesesteak

   Combine ribeye slices, onions and bell peppers in a hoagie roll and add cheese. The original Philly cheese steak is either made with American or Whiz cheese but choose any cheese you like. Otto thinks the best cheese for Philly cheesesteak is cheddar because the sharp taste really complements the roasted ribeye.

4. Grilled Cheese & Steak from Philly

   The best thing about Otto’s Grilled Philly Cheesesteak sandwich recipe is that you not only grill the meat but also the whole sandwich. This way you get grilled cheese and super crunchy toasted bread. For this, set the Meat-O-Meter to stage 4 and put the Philly sandwich onto the Otto Grill. Grill it at a moderate temperature for no longer than one minute. Once the cheese has melted, remove it from the grill.

SERVING

1. Add some seasoning or herbs if you like and serve the Grilled Philly Cheese Steak as long as it’s hot and juicy!