Searching for a bit of that over-the-top State Fair Food appeal? Look no further than this Smoked Ribeye Philly Cheese Steak. It’s simple, bold and absolutely delicious.

Toss your inhibition to the wind, clear your calendar for the rest of the day and jump right into what may be the best sandwich you have ever made!

Enjoy

Chef E

2 Pounds Ribeye, Trimmed, Smoked and Sliced Thin
2 Tablespoon Lane’s BBQ Brisket Rub
1 Chunk Hickory

1 Each Hoagie Rolls, 12-inch
2 Tablespoons Unsalted Butter
3 Tablespoons Duke’s Mayonnaise

1 Each Red Bell Pepper, Sliced
½ Each Yellow Onion, Thin Sliced
6 Each Cremini mushrooms, Thin Sliced
6 Slices Provolone, Med/Thin Slices
1 Teaspoon Olive Oil or Duck Fat Spray

Method:

1. Stabilize your grill at 525F. Have a grill grate on one side of the Divide and Conquer system and a Cast-Iron Half Moon Griddle or skillet on the other side.
2. Season the outside of your ribeye with a heavy hand. Place the wood chunk in the hottest portion of the coals to attain combustion and clean smoke. Place the ribeye on the grill grate and close the dome to begin “Smoke Searing”.
3. Smoke the steak for 5 minutes, then open the dome and flip the steak. While the dome is open, place the sliced onions, mushrooms and bell peppers on the cast iron griddle. Allow the steak to continue smoke searing, but keep an eye on the vegetables. Toss vegetables with a bit of olive oil or duck fat spray, season with the Brisket Seasoning and using 2 spatulas, gently toss the vegetables so they are thoroughly mixed and evenly caramelized. Close the dome and allow the steak to finish smoking and the vegetables to finish.
4. Once the ribeye has a nice smoke-seared bark (but still rare) and the vegetables are done, remove both from the grill. Slice the ribeye into thin slices.

Where to Buy:
Lane's BBQ Brisket Rub: [ Ссылка ]

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