Grilled Philly Cheesesteak Kabob Sandwiches Recipes

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BBQ GRILLED PHILLY CHEESESTEAK



BBQ Grilled Philly Cheesesteak image

This BBQ take on the classic sandwich has strips of beef steak drowned in a filling of onions, peppers and cheese. It's guaranteed to have everyone reaching for more.

Provided by Ben

Categories     Main Course

Time 25m

Number Of Ingredients 10

1 green onion (diced)
1 green pepper (sliced)
1 red pepper (sliced)
1 thin beef steak
1 tbsp Worcestershire sauce
1 tbsp butter
1 cup English cheddar cheese (grated)
kosher salt
ground black pepper
2-4 Small baguettes or sub rolls/buns

Steps:

  • Prepare the raw beef by cutting it into inch-long slabs of meat.
  • Heat up your skillet on your grill to a medium heat. Add oil.
  • Transfer the beef to the skillet and allow it to brown.
  • Add the Worcestershire sauce, salt and pepper to the pan. Cook for a further minute or two.
  • Remove beef from pan and sit to one side.
  • In the same pan add butter, chopped onion, and peppers. Caramelize until the onion starts to brown.
  • Add the meat back to the mix and combine well over heat.
  • Prepare toasted bread by buttering each side. Add meat mixture straight from the pan.
  • Top with cheese and leave for a minute to allow it to melt. Serve and enjoy.

PHILLY CHEESESTEAK GRILLED CHEESE SANDWICH



Philly Cheesesteak Grilled Cheese Sandwich image

The Philly Cheesesteak Grilled Cheese Sandwich is a tasty variation of a popular sandwich. This is a little more hearty than your typical grilled cheese sandwich with the perfect combination of meat, cheese, and veggies.

Provided by Ali

Categories     With Meat

Time 20m

Number Of Ingredients 6

2 slices of bread
1/2 cup of shredded provolone, divided (or 2 slices)
1/4 cup of diced bell pepper (any color) and yellow onion
2 ounces of Ribeye steak, thinly sliced
salt and pepper, to taste
butter

Steps:

  • Cover one slice of bread with half of the provolone, so 1/4 cup. If you can get a big chunk of provolone from the deli counter and shred it yourself, that would be best. Otherwise use sliced provolone and put one slice of cheese on one slice of bread.
  • Heat the pan on medium.
  • Add a slab of butter to the pan and let it melt completely.
  • Sauté the slices of ribeye and season with a little salt and pepper. Thin slices are best, and if you cut them into small pieces, they'll work well in this kind of sandwich.
  • After the steak has been cooking for about a minute or two, add the peppers and onions to the pan. Cook until the meat is cooked through, onions start getting a little translucent, and before the peppers get too charred. About 5 minutes or less should be enough.
  • Scoop the steak, peppers, and onions onto the provolone, evenly spreading them around. Then top with the remaining 1/4 of shredded provolone, or the other slice if you're using sliced cheese, and the other piece of bread.
  • Add a little more butter to the pan. Place the sandwich into the pan, and cook for 3-4 minutes on one side, checking to make sure it isn't burning. Sometimes my sandwich cooks a little faster since the pan is already hot from cooking the steak, peppers, and onions.
  • Once the first side is golden brown, flip and cook the other side.
  • When both sides are a crispy golden brown and the cheese is melty and holds the meat, peppers, and onions in place, your Philly cheesesteak grilled cheese sandwich is done and ready to eat.

Nutrition Facts : Calories 735 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 41 grams fat, Fiber 5 grams fiber, Protein 38 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1267 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

GRILLED PHILLY CHEESE STEAK KABOBS



Grilled Philly Cheese Steak Kabobs image

Steak, peppers, mushrooms, onions and hoagie roll pieces are threaded onto skewers, seasoned and grilled, in this fun twist on the classic cheese steak sandwich. Cheese sauce for dipping included!

Provided by Danelle

Categories     Main Dishes

Time 25m

Number Of Ingredients 14

8 ounces Velveeta, cubed
3 ounces white cheddar cheese, shredded
1 tablespoon butter
3/4 to 1 cup milk
1-2 tablespoon Worcestershire sauce
Salt and pepper, to taste
1 pound steak, cut into cubes
8 ounces small mushrooms
1 onion, cut into 1-inch pieces
2 green bell peppers, cut into 1-inch pieces
2 hoagie rolls, cut into 1-inch pieces
3-4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Thread steak, vegetables and bread cubes onto skewers (if using wooden skewers, soak in water first).
  • Preheat grill for medium heat. In a small bowl, whisk together oil, salt and pepper. Brush over kabobs.
  • Grill for 6-8 minutes per side, or until steak is cooked to desired doneness, turning occasionally.
  • To make the cheese sauce, combine Velveeta, white cheddar, butter and 1/2 cup of milk in a medium sauce pan. Heat over medium-low heat until cheese is melted. Add additional milk, stirring constantly, until sauce reaches desired consistency. Stir in Worcestershire sauce to taste. Season with salt and pepper, to taste.
  • Serve sauce with kabobs.

Nutrition Facts : Calories 422 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 952 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

GRILLED PHILLY CHEESESTEAK KABOB SANDWICHES



Grilled Philly Cheesesteak Kabob Sandwiches image

Dinner ready in 35 minutes! Enjoy these cheesy grilled beef and veggies kabob sandwiches.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 6

Number Of Ingredients 10

1 1/2 lb boneless beef sirloin steak, cut into 1-inch cubes
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium green bell pepper, cut into 12 pieces
1 medium red bell pepper, cut into 12 pieces
1 medium onion, cut into 1-inch pieces
2 tablespoons olive oil
6 hoagie buns, split
1/4 cup creamy Dijon mustard-mayonnaise spread
6 slices (3/4 oz each) American cheese, halved

Steps:

  • Heat gas or charcoal grill. Sprinkle beef with seasoned salt and pepper. Alternately thread beef, bell peppers and onion onto 6 (12- to 14-inch) metal skewers. Brush beef and vegetables with oil.
  • Place kabobs on grill. Cover grill; cook over medium heat 8 to 12 minutes, turning once, until beef is desired doneness.
  • During last 3 to 5 minutes of cooking time, place buns, cut sides down, on grill; cook until toasted.
  • To serve, spread buns with mustard-mayonnaise spread. Top bottom halves with cheese. Place kabob over cheese in each bun; carefully remove skewer, holding bun firmly around beef and vegetables.

Nutrition Facts : Calories 560, Carbohydrate 56 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1210 mg, Sugar 4 g

GRILLED PHILLY CHEESESTEAK RECIPE | TRAEGER GRILLS



Grilled Philly Cheesesteak Recipe | Traeger Grills image

Thin-sliced beef, onions, and peppers smothered in melted cheese make for big time flavor.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 11

green bell pepper, seeded and sliced
yellow bell pepper, seeded and sliced
red bell pepper, seeded and sliced
Yellow onion, sliced into rounds
Kosher salt
Freshly ground black pepper
(1 1/2 lb) New York strip steak, thinly sliced against the grain
Traeger Beef Rub
Canola oil
hoagie rolls, split lengthwise
provolone cheese

Steps:

  • When ready to cook, place a flat cast iron griddle or large skillet on one side of the grill grates. Set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
  • Season the bell peppers and onion liberally with salt and black pepper. Season the steak slices with Traeger Beef Rub.
  • Add the canola oil to the hot cast iron griddle, then add the onion and season with more salt. Close the lid and sauté the onion, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook until softened, about 10 minutes more.
  • While the peppers and onions are cooking, place the seasoned steak strips directly on the grill grates next to the skillet. Close the lid and cook for 3 minutes per side, until lightly browned and cooked through.
  • Place the hoagie rolls, cut-side down, on the top grill grate to toast.
  • Transfer the steak to the griddle in 4 piles. Distribute the peppers and onion evenly over the steak, then top each pile with a slice of Provolone. Close the lid to melt the cheese, about 2 minutes.
  • Using two spatulas, transfer each pile to a toasted bun. Serve hot. Enjoy!

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