Classic sandwich made with thinly sliced steak, caramelized onions and peppers, gooey Provolone cheese and all stuffed into an Italian hoagie roll. Smokey flavors from the grill give this sandwich an extra special touch.
Place the steak into the freezer for an hour or hour and a half to let it partially freeze.
Use a sharp knife to slice the steak as thinly as possible. Partially frozen steak is very easy to slice and when it’s thin, it will thaw very quickly.
Slice onion and bell pepper thinly as well.
Combine seasoning in a small bowl and mix well.
Cooking Philly Cheesesteak:
Prepare coals and when they are ready, add them to the grill. Build two-temperature zone by spreading coal only on 1/3 (or half) of the grill. Place a large cast iron skillet directly over the coals and close the lid. Let it preheat for 5-10 minutes.
Add oil to the skillet and add onions and pepper. Sprinkle about half the seasoning over onions and peppers (save the rest for the steak). Stir the vegetables to mix and let them cook. Cook vegetables until softened and browned.
Spread onions and peppers to the sides of the skillet, leaving a large open circle in the middle. Add thinly sliced steak in the center and sprinkle it with remaining seasoning.
Cook the steak for a couple of minutes and then stir everything together. Let it cook until steak is just done.
Place hoagies on the grill to toast while the steak is cooking.
When done, divide steak and vegetables mixture between the hoagie rolls and top it off with cheese. You can let the hot filling melt the cheese or you can place the sandwiches into a skillet and let it melt on over indirect heat with the grill lid closed. It till only take a minute or two.