Directions
- 1Put the chuck steak in the freezer for 15-20 minutes.
- 2Cut the potatoes about a quarter inch thick and add 1 tablespoon of sea salt.
- 3Add 2 bottles of Commodore Perry IPA to the potatoes.
- 4Cover the potatoes and refrigerate for 2 hours (or at least 1 hour).
- 5Prepare the cheese whiz in a sauce pot.
- 6Set provolone slices out to come to room temperature.
- 7Prepare mushrooms, red and green pepper, and sliced onions.
- 8Shave the steak and set aside.
- 9Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt and pepper and fresh chopped rosemary.
- 10In a squeeze bottle, combine garlic powder, onion powder, and beef consommé.
- 11Cook potatoes, onions, peppers, and steak on a flat top grill.
- 12Toast the hoagie buns on the grill.
- 13Assemble the cheesesteaks with steak, onions, peppers, mushrooms, provolone, and cheese whiz.
Ingredients
- 1 chuck steak
- 3 potatoes
- 1 tablespoon Sea salt
- 2 bottles Commodore Perry IPA
- 1 pot cheese whiz
- 8 provolone slices
- 1 small bowl mushrooms
- 1 bowl red and green pepper
- 1 bowl diced onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt and pepper
- 1 tablespoon fresh chopped rosemary
- 1 beef consommé
- 6 hoagie buns
- 1 ketchup
Equipment
freezerbowlknifecutting boardflat top grillsauce pot
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