Blade roast takes center stage in this mouthwatering Grilled Philly Cheesesteak Sandwich recipe, offering a delicious twist on the classic Philadelphia favorite. Marinated in a flavorful blend of herbs and spices, the thinly sliced blade roast is grilled to perfection, resulting in juicy and tender slices of beef. Layered with sautéed onions, bell peppers, and gooey Provolone cheese, this sandwich captures the essence of Philly's iconic street food, and it's sure to satisfy your cravings for a hearty and satisfying meal.
Grilled Philly Cheesesteak Sandwich with Blade Roast Recipe:
For the Blade Roast Marinade:
- 1.5 pounds blade roast, thinly sliced (optional - smoke the blade roast before grilling)
- 1/4 cup Point Blank Jalapeno Hot Sauce (use Olive Oil if not using hot sauce)
- 2 cloves garlic, minced (Optional 2 tablespoons Ground Pounder Garlic Seasoning)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
For the Sandwich:
- 4 large sub rolls or hoagie buns
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 slices of Provolone cheese
- Salt and black pepper to taste
Wood used: Jack Daniels Wood Chips
1. Prepare the Marinade:
- In a bowl, combine the olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes.
- Add the thinly sliced blade roast to the marinade, ensuring each slice is well-coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
2. Grill the Blade Roast:
- Preheat your grill to medium-high heat.
- Place the marinated blade roast slices on the grill and cook for 2-3 minutes per side, or until they are cooked to your desired level of doneness. Remove and set aside.
Optional: Smoke a whole blade roast until an internal temperature of 175-180 degrees F, then slice
3. Sauté Onions and Peppers:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the thinly sliced onions and bell peppers to the skillet and sauté until they are soft and slightly caramelized, about 5-7 minutes. Season with salt and black pepper to taste.
4. Assemble the Sandwiches:
- Split the sub rolls or hoagie buns in half and place them on the grill, cut side down, until they're lightly toasted.
- Lay two slices of Provolone cheese on the bottom half of each toasted bun.
- Distribute the grilled blade roast slices evenly over the cheese.
- Top the steak with the sautéed onions and peppers.
- Place two more slices of Provolone cheese on top of the onions and peppers.
- Close the sandwiches with the top half of the toasted buns.
5. Grill the Sandwiches:
- Carefully return the assembled sandwiches to the grill and cook them for 2-3 minutes per side or until the bread is crisp and the cheese is melted and bubbly.
- Remove the grilled Philly Cheesesteak sandwiches from the grill and serve them hot. You can also wrap them in foil to keep warm until ready to serve.
Enjoy your homemade Philly Cheesesteak sandwich with tender and flavorful blade roast!