Patti’s Philly Cheese Steak
Patti’s Philly Cheese Steak, Patti knows something about Philly cheese steaks, she was born and raised in Philly and something was missing from her sandwich: much meat. We fixed that with a big sirloin stuffed with smoked cheese and covered with grilled onions. No American cheese here because we stuffed it with smoked Gouda. Now, this was a cheese steak seasoned perfectly with Big Dick’s Steak-It seasoning and grilled on our Akorn Kamado.
See Video: http://datenightdoins.com/pattis-philly-cheese-steak-video/
Patti’s Philly Cheese Steak
Akorn Kamado Recipe
Prep Time: 10 minutes
Cook Time: Around 30 min. @ 300 degrees (149c)
Grill: Akorn Kamado
Charcoal: Lump
Pellets: Pacific Pellet Gourmet BBQ Pellet Hickory
Note: I use wood pellets in a Wedgie for added smoke to our Acorn Kamado grill.
Ingredients: Patti’s Philly Cheese Steak
- 1 3lb. top sirloin steak
- Sliced smoked Gouda cheese, to taste
- 1 large sweet onion, sliced into rings
- ½ teaspoon olive oil
- Big Dick’s Steak-It seasoning, to taste
Patti’s Philly Cheese Steak
Akorn Kamado Recipe
Directions: Patti’s Philly Cheese Steak
Carefully cut a deep pocket into your sirloin steak and stuff with as much cheese as you like. We used six slices. Generously season with your Big Dick’s Steak-It on both sides of meat.In small saucepot sauté onions in olive oil until onions are soft and lightly browned.
Our Ingredients
Cut Pocket
Patti’s Philly Cheese Steak
Akorn Kamado Recipe
Stuff with Cheese
In The Smoke
Time to Pull It
Patti’s Philly Cheese Steak
Akorn Kamado Recipe
Lookin’ Good
Smother With Your Grilled Onions
Cooking Directions: Patti’s Philly Cheese Steak
I like to use Lump Charcoal, burns cleaner and the food seams to taste better. So, with that said start your fire and when it burns down set your vents for your desired temperature range.
I have my fire about 300 degrees (149c), about a medium fire. I am going for a slow cook so I can pick some of the flavors from the Akorn Kamado and my hickory wood pellets. Very nice. So, I am guessing about 30 minutes, but I am going by internal meat temperature. I like 125 degrees (52c) this will be rare.
When the meat reaches an internal temp around 130 – 140 (55c) U.S.D.A. safe pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Patti’s Philly Cheese Steak
Akorn Kamado Recipe
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
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Ken & Patti
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“Date Night Butt Rub“
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Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Swimmin N Smoke
http://www.swimmininsmoke.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
The Smoking Wedgie
https://bbqpelletsonline.com/
Our Cutlery Provided By:
- 1 3lb. top sirloin steak
- Sliced smoked Gouda cheese, to taste
- 1 large sweet onion, sliced into rings
- ½ teaspoon olive oil
- Big Dick’s Steak-It seasoning, to taste
- Carefully cut a deep pocket into your sirloin steak and stuff with as much cheese as you like. We used six slices. Generously season with your Big Dick’s Steak-It on both sides of meat.In small saucepot sauté onions in olive oil until onions are soft and lightly browned.
- Cooking Directions: Patti’s Philly Cheese Steak
- I like to use Lump Charcoal, burns cleaner and the food seams to taste better. So, with that said start your fire and when it burns down set your vents for your desired temperature range.
- I have my fire about 300 degrees (149c), about a medium fire. I am going for a slow cook so I can pick some of the flavors from the Akorn Kamado and my garlic wood pellets. Very nice. So, I am guessing about 30 minutes, but I am going by internal meat temperature. I like 125 degrees (52c) this will be rare.
- When the meat reaches an internal temp around 130 – 140 (55c) U.S.D.A. safe pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- We did Around 30 min. @ 300 degrees (149c)
