Father’s Day is next Sunday. If I know my husband, he’ll want a big, juicy steak. Here’s a recipe to serve Dad a good steak without spending half the week’s food budget. Not to mention it calls for tender rib-eye which is better than the cheaper, chewier cuts. And you only need one steak for four hearty sandwiches. I purposely omitted the onions but feel free to add them if you’re so inclined. So, what are you waiting for? Get out there and enjoy the afternoon with him!
Grilled Philly Cheesesteaks
1 Tb. olive oil
2 Tbs. steak sauce, such as A-1
1 Tb. soy sauce
1 tsp. each: garlic powder, paprika, coarsely ground black pepper
1 rib-eye steak (about 1 pound and 1 inch thick)
½ of a 12-ounce jar fried peppers, oil drained and reserved
4 hoagie or sub rolls
Olive oil and red wine vinegar for drizzling
4 slices provolone cheese, halved
Mix oil, steak sauce, soy, garlic powder, paprika and pepper in a small bowl. Place steak on a plate; prick all over on both sides with a fork. Spread half the marinade on one side; turn steak(s) over and repeat on remaining side; let stand while grill heats. (Can marinate at room temperature up to 2 hours or refrigerate overnight.)
Heat gas grill igniting all burners on high for at least 10 minutes. Clean with a wire brush, then lubricate with an oil-soaked rag, the portion of grate where steak will grill.
Place steak on hot rack; cover and grill until impressive grill marks form, about 4 minutes. Cook steak to desired doneness, 4 to 5 minutes longer for medium. Sauté peppers in a large cast-iron or heavy ovenproof skillet, remove steak from grill, let rest 5 minutes, and then slice thin. Reduce burners to low; add buns and grill until toasted and warmed through, 2 to 3 minutes.
To assemble, drizzle each bun with a little olive oil and vinegar. Fill with a portion of steak and peppers; top with cheese. Return sandwiches to warm grill; cover and continue to grill until cheese melts, a couple of minutes longer. Serve immediately.