Philly Cheesesteak Queso
Philly Cheesesteak Queso
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Author
All Things Barbeque
Chef Tom fires up the Napoleon P500 Gas Grill for Philly Cheesesteak Queso! Welcome to your new favorite party food!
Ingredients
- 1 Creekstone Farms Boneless Prime Ribeye Steak
- Cattleman’s Grill Lone Star Brisket Rub, finely ground
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 1/2 lb white American cheese, diced
- 12 oz smoked provolone, diced
- 1 cup half & half
- 1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp garlic, fine grated on microplane
- 4-5 Hoagie rolls
- Cornhusker Kitchen Spray Duck Fat
Directions
- Fire up the Napoleon P500 with a griddle on one half of the grill. Preheat the griddle side of the grill over high heat. Leave the burners off on the other side of the grill.
- Slice hoagies and spread in one layer on sheet pan. Spray with duck fat. Season with fine ground Cattleman’s Grill Lone Star Brisket Rub.
- Place sheet pan on indirect side of grill and cook until browned on bottom, about 15 minutes.
- Meanwhile, season the steak with lone star, fine ground. Cook on the griddle til 120ºF. Remove. Rest. Dice.
- Spray the griddle with duck fat. Cook the peppers and onions on the griddle. Season with lone star, fine ground. Cook until softened and browned. Remove.
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