"Ultimate Grilled Cheesesteak Sandwich"

By RoketJSquerl

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup canola oil
• 3 tbsp. Worcestershire sauce
• 3 tbsp. soy sauce
• 1 tsp. red pepper flakes
• 1/2 tsp. dried rosemary
• 1/2 tsp. ground black pepper
• 2 cloves garlic, roughly chopped
• Six 4-ounce Omaha Steaks’ Sirloin Supreme
• Steak dry rub seasoning (recipe follows)
• Buttermilk onion rings (recipe follows)
• 4 brioche buns, lightly toasted
• Dijon mustard

Details

Servings 1
Adapted from grillocracy.com

Preparation

Step 1

Combine the balsamic vinegar, canola oil, Worcestershire sauce, soy sauce, red pepper flakes, dried rosemary, pepper, and garlic in a large mixing bowl and whisk well. Place steaks in a large re-sealable bag, pour in marinade, and seal while removing any excess air. Refrigerate steaks for 1-2 hours.

Prepare grill for high heat cooking (450-500 degrees). Remove steaks from marinade and pat dry. Season steaks liberally with steak dry rub seasoning. Grill steaks for approximately 2-3 minutes per side until they reach an internal temperature of 130 degrees (it's worth investing in a quality thermometer such as the Super-fast Thermapen from ThermaWorks) for medium rare.

Remove steaks from the grill and allow them to rest for 5 minutes before slicing thinly on the bias.

Assemble the sandwiches by placing ¼ of the sliced steak on each bottom bun, top with cheese sauce and 2-3 onion rings, and add the top bun. Serve along with extra onion rings.



Steak Dry Rub Seasoning

Ingredients

2 tbsp. smoked paprika

2 tbsp. Kosher salt

2 tsp. granulated garlic

2 tsp. granulated onion

2 tsp. ground mustard

½ tsp. ground coriander

½ tsp. ground black pepper

Instructions

Combine all ingredients in a small bowl and stir to combine. Store in an airtight container until ready to use.



Buttermilk Onion Rings
Ingredients

2 Vidalia onions, cut into ½ inch slices and rings separated

1 pint buttermilk

2 tbsp. steak dry rub seasoning

3 eggs

¼ cup milk

1 cup flour

2 cups Panko breadcrumbs

Instructions

Combine buttermilk and 1 tbsp. of dry rub in a large re-sealable bag. Add onions to the bag, seal, and shake to combine the buttermilk and dry rub. Refrigerate the onions for at least 4 hours or overnight to tenderize.

Fill a large saucepan halfway full with oil and preheat to 350 degrees. Combine flour and the remaining 1 tbsp. of dry rub in a medium bowl and blend well. Remove the onions from the buttermilk, shake off the excess liquid, and dredge onions in the seasoned flour.

Combine the eggs and milk in a medium bowl and whisk well. Fill a third bowl with the Panko breadcrumbs.

Coat onions with flour then dip in the egg mixture. Coat with Panko and place on a wire rack.

Working in batches, fry onion rings until they are crisp and golden brown. Remove the onion rings with a large slotted spoon and place on paper towels to drain until ready to serve.


Cheese Sauce
Ingredients

¼ cup flour

¼ cup butter

2 cups whole milk

1 cup shredded cheddar cheese

1 cup shredded gruyere cheese

Kosher salt and ground black pepper to taste

Instructions

Melt the butter over medium heat then slowly add in the flour. Stir to create a thick paste and add in the milk. Bring the mixture to a simmer then add in the cheeses slowly and stir until completely melted. Add salt and pepper to taste and keep the sauce over low heat until ready to use.