these big steaks grill up beautifully alongside mixed veggies
like peppers, onions, mushrooms and little potatoes
It's a simple meal from the grill, but needless to say, these two pound steaks (more of a small rib eye roast, really) leave plenty of leftovers. Which is the perfect excuse to make my version of a cheese steak.
I am not a fan of either cheez whiz or velveeta, so I often make a thick mornay sauce with a mix of cheeses I have in the fridge. A mornay is simply a white sauce with some added cheese (try two tablespoons each flour and butter cooked together, with a cup of milk and a cup of cheese stirred in. You are looking for a very thick cheese sauce). This time I had a nice chunk of Comte that needed to be used. The sauce can be made ahead -- I stirred in a spoonful of horseradish and a teaspoon of good mustard to pair with the beef, or you can simply cut thin slices of cheese to melt in the sandwich.
onions and mushrooms get sliced, and the beef gets sliced very thinly against the grain. I use a nice crusty baguette, sliced open, and slathered with garlic butter. The prep time is the bulk of the work. These can be either cooked on the grill, or on a grill pan in the house.
It was raining out, so I cooked inside last night
Heat the grill until it is sizzling hot, and start the onions and mushrooms cooking in a little butter. I use a dollop of the garlic butter from buttering the bread. Once those have started to soften, press the buttered bread into the grill surface, and toast until you have some nice crisp grill marks, then flip the rolls over to crisp the outside. The beef is tossed on the grill just long enough to get it warm. Spread each side of the toasted buns with the cheese sauce (or layer on some thin cheese slices while the buns are still laying on the grill), pile on the warm meat mixed with the veggies, and there you have it. A delicious way of serving leftover steak. If you are watching your carbs, this would make a yummy wrap, too, wrapped up in a sun dried tomato wrap that has been lightly toast on the grill.
cheese steaks, served with a crunchy apple slaw
To balance out the richness of the sandwiches, I made a crunchy apple slaw, which is simply a version of my jicama slaw from the earlier tortilla soup post, that substitutes granny smith apples for the jicama. It is light, slightly spicy, citrusy, and a great crunchy counterpart to the rich beef. A yummy delight of a meal, great to eat out on the porch on a nice summer evening.
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