Smoked Philly Cheesesteak Recipe

Ingredients

Cheesesteak

1.5 kg boneless ribeye roast, thinly sliced
2 yellow onions, thinly sliced
6 sub rolls
½ cup butter, softened
9 slices cheese
handful hickory wood chunks

Sliced Beef

2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon smoked salt
½ teaspoon black pepper

Sliced Onions

2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon smoked salt
½ teaspoon black pepper

Preparation

1. Preheat your grill to 135°C for indirect cooking. Spread a full chimney of hot coals across one-half of your grilling area and leave the other half free of coals. Toss 3-4 wood chunks onto the hot coals for smoking.
2. Using a sharp knife, cut the ribeye roast into very thin slices.
   HOT TIP – The meat will cut more smoothly when the roast is very cold or semi-frozen.
3. To season the beef, combine sliced ribeye, olive oil, garlic powder, salt and pepper in a medium-size bowl and mix well.
   HOT TIP – Smoked salt is available in several different wood flavours either online or in grocery and specialty stores. If you prefer, you can use table salt instead.
4. In a separate medium-size bowl, combine sliced onions, olive oil, garlic powder, salt and pepper. Mix well.
5. Place the sliced beef and onions in a large aluminium drip pan with beef on one side and onions on the other side.
6. Place the pan with beef and onions on the side of the grill without coals to cook over indirect heat. Close the lid and cook for 1 hour.
7. Using tongs, mix the beef and onions together. Lay provolone cheese slices on top of the beef and onion mixture until the entire pan is covered. Cook for another 4 minutes and remove from grill.
8. Spread the coals across the entire grill area to toast your sub rolls.
9. Butter the inside of each sub roll and place them onto the grate over direct heat for 30 seconds.
10. Divide the smoked beef, onion and cheese mixture into 6 portions. Transfer each portion to a toasted sub roll.