Grilled Bistro Cheesesteak Hoagie
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This is going to be a classic favorite, the Grilled Bistro Cheesesteak Hoagie that came all the way from Philadelphia, Pennsylvania. It is one of the common east coast subs that has taken its name from the city of brotherly love, two combined Greek words that make up the name Philadelphia. Philly cheesesteak hoagie consists of a 6” toasted French loaf piled with steak and cheese. After following Barbecue at Home’s simple Philly cheesesteak recipe, you will have a “philly” or love for this cheesesteak recipe too. There is no need to go to Philly nor search outside your home to grab a bite of Philly cheesesteak because you will be making the “best cheesesteak near me.” This is a hearty, and comforting meal that is easy to make and only takes about 45minutes max of your time. Once done, you will gladly be serving up the best Philly cheesesteak using our steak sandwich recipe over and over.
You can understand deeply about a dish when you discover the origins of its name. Philadelphia has deep roots of Italian presence who were immigrants in the new land. Hoagie sandwiches was named after Hog Island, a shipyard where Italian immigrants had began making these delicious sandwiches during World War I. It is a popular regional fast food as with most sandwiches (minus the fact that you are spoiled with steak on-the-go). You bet it is also popular amongst those meat-lovers who ignore anything that grows on the ground.
Begin by caramelizing sliced onions and butter together on a cast iron pan placed on the grill.
To make the best Philly cheesesteak we will use Bistro fillet as the Philly cheesesteak meat because it is lean yet juicy. The seasoning of choice for this stick has to be Dickey’s Chili Pork Butt Rub as you guessed it. Grab yours here because there is no amount of recipes that does not require this specialty.
Roll each steak lavishly onto the Chili Pork Butt Rub and then place it immediately on the grill to grill on each side for 4-5 minutes. Add those caramelized onions to the smoked steak then add another tbsp of Dickey’s Chili Pork Butt Rub.Toast the hoagie roll on the grill with the cut faced down. Next, spread the pimento cheese on both sides of the toasted hoagie roll. Add the steak and onion mixture onto the hoagie roll for completion. Finally, enjoy the best Philly cheesesteak to your heart’ content with your favorite sides.
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3 Bistro Filet
6 Tbsp Dickey's Chili Pork Butt Rub
2 Sweet Onions
4 French Loaves
1 Pint Pimento Cheese
2 Tbsp Salted Butter
Cut onions in half then slice into 1/8 inch slices
Place cast iron pan on grill and heat grill to medium high. Add Butter. Once melted add sweet onion and cook until caramelization begins. Remove from heat.
Roll each steak in Dickey’s Chili Pork Butt Rub and immediately place on grill. Grill 4-5 minutes on each side for medium rare. Remove from heat and rest 5-10 minutes. Spice rub should char and get smokey from the cooking process.
Place onions back on heat. Thinly slice the steaks crosswise into 1/4″ slices, add to onions. Add 1 tbsp of Dickey’s Chili Pork Butt Rub. Toss to mix.
Cut french loaves lengthwise to open but not separate (leave a “hinge” connecting the two halves). Place the cut side down on grill to toast.
Once toasted, spread pimento cheese on both grilled sides of bread. Add steak and onion mixture. Cut in half and serve with your favorite sides.