Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Kent Rollins' Cheese Steak

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Kent Rollins' Cheese Steak

    After sorta hijacking Spinaker's post ( https://pitmaster.amazingribs.com/node/704534 ) and mentioning Kent Rollins' version of a cheese steak sandwich it was suggested that I post the recipe here. Here is Kent's video on youtube:



    Here is his recipe, cut and pasted from youtube (my tweeks follow)

    Cowboy Style Philly Cheesesteak Makes about 6

    2.5 – 3 lb. Skirt or Flank Steak

    Lime juice

    Meat tenderizer

    Red River Ranch Mesquite (http://www.kentrollins.com/shop-1)

    1 red bell pepper

    1 green pepper

    1 Large yellow onion

    2 tablespoons butter,

    melted Cheese sauce (below)

    About 6 hoagie rolls

    -Rub lime juice all over one side of the steak. Sprinkle on the meat tenderizer and rub in, followed by the Red River Ranch Mesquite (or seasoning of your choice). Repeat on the opposite side. Cover and place in the icebox for 6 hours or overnight. -Remove the steak from the icebox about 30 minutes before grilling. -Slice the peppers in large pieces and remove the seeds and veins. Cut the onion in large slices. Place the veggies and steak on a cleaned and oiled grill. Grill until the steak is medium-rare to medium and the vegetables are tender and slightly charred. -Allow to cool. Chop the veggies and place in a large cast iron skillet with the butter. Chop the steak and stir in with the veggies. Allow to simmer over medium-low heat for about 10 minutes, stirring occasionally. -Meanwhile, put together the cheese sauce (below). -Butter the inside of the hoagie rolls and place butter-side down on the grill. Grill until toasted. -Spoon the meat and veggie mixture on top of the hoagies and top with the cheese sauce. Serve warm.

    Cheese Sauce

    2 tablespoons butter

    4 tablespoons all-purpose flour

    2 cups milk (plus more, if needed)

    8 oz. Provolone cheese

    1 ½ - 2 tablespoons prepared horseradish

    In a saucepan, melt the butter over medium heat. Stir in the flour until smooth. -Stir in the milk and continue cooking until it thickens to a thick cream consistency. Tear the Provolone into pieces and slowly add to the mixture, while stirring. Cook until smooth and all the cheese has melted. -If needed, slowly add more milk (about a tablespoon at a time), just until the cheese sauce can be poured. Stir in the horseradish, to taste. Pour over the cheese steaks.



    My changes:

    Instead of green bell peppers, I used poblano peppers

    For the cheese sauce:

    I added one handful of shredded cheddar and 1/4 - 1/3 cup grated Parmesan cheese.
    Last edited by 58limited; June 30, 2019, 11:55 AM.

    #2
    good call on the poblanos. Something about them makes it the perfect pair for beef (jalapenos too). Maybe some gruere chees too.

    Comment


      #3
      Kent Rollins does have some good recipes.

      Comment


        #4
        Thanx.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker


        Compact Powerful Sear Machine For Your Next Tailgater


        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order