I know y’all have heard of a Philly cheesesteak, but why go all the way to Philadelphia when you can just come right in to our camp and enjoy a chuck wagon cheesesteak- cowboy style!
In this recipe, we’re using a skirt steak. Skirt steak has a really great flavor and it can also be a more inexpensive cut of meat versus some of the other cuts used in a Philly cheese steak like Rib eye or the NY strip. However, keep in mind you can use any kind of beef you want. So today I’m using a piece of Certified Angus Beef all-natural skirt steak (2 1/2 – 3 lbs.).
Prepare the Meat and Vegetables
Let’s start by prepping the meat. I’m going to rub lime juice all over the steak, followed by meat tenderizer and then our Red River Ranch Mesquite seasoning. Do this on both sides, then wrap it up in a plastic bag and let it set in the ice-box for about 4 hours.
When you’re getting the veggies ready- you don’t need to worry about cutting them up small. I like to keep them in large chunks so they stay on the grill better. Then after we grill them, we’ll dice them up for the sandwiches. You’ll just grill them until they get tender and a little of that good char on them. A trick I have also is to mash the peppers down a little as they’re cooking. That way they’ll grill out a little faster.
Grill the Steak and Veggies Together
Throw the steak and the veggies on the grill and get going! The meat will probably be done first because skirt is a thinner cut. I grill it about 3 minutes per side or until medium-rare (Flank steak is also a good option).
Just remember, when you’re grilling skirt or flank, anything that has a course grain to it and is thin, you don’t want to overcook it because it can dry out easily.
Chop the Veggies and the Meat
When you’ve got everything off the grill- we’ve got to get to chopping!
So, first I’m going to get these veggies out and chop them well. Then I add them to a cast iron skillet.
To cut the flank, I begin cutting it in thin strips (be sure to cut against the grain). After I get them in strips, then I start chopping it up. Go ahead and throw that in the skillet with the vegetables.
Simmer the Meat and Vegetables
It’s time to incorporate all those flavors. Add about 2 tablespoons of butter to the skillet and put it back on the heat. I like to let it simmer for about 8 to10 minutes, stirring occasionally.
Make the Cheese Sauce
Meanwhile, while all that goodness is simmering in the skillet- let’s make the famous cheese sauce!
I have melted 2 tablespoons of butter in a saucepan and sifted 4 tablespoons of flour in with it. Go ahead and add 2 cups of milk. Bring this to a simmer and let it thicken just a little, stirring frequently.
When you got it thickened up just to where it’s a little thicker than a cream, rip the Provolone cheese into pieces (we just buy the deli sliced kind) and add it to the milk mixture, stirring as you add the cheese. Stir it until all the cheese has melted and is smooth.
Now, it’s going to be a little thick, so we need to thin it with some more milk. Go ahead and slowly stir in extra milk (about 1 tablespoon at a time) just until it’s thin enough to pour.
Now remember, it’s not a Philly cheesesteak sandwich, this is a cowboy chuck wagon cheesesteak sandwich so we’re gonna kick it up a few notches and add some prepared horseradish to it- about 2 tablespoons, or to taste.
The last thing we need to do is toast those hoagies up and get them ready for some steak lovin’!
I like to pour a little cheese on top of the hoagies to start, then give a good spoonful of the meat mixture on top, and finish it off with more of that melty cheese goodness!
See y’all didn’t have to go all the way to Philly to enjoy a good sandwich. Ya’ll be sure and share!
Watch Us Make Cowboy Style Philly Cheesesteak
Cowboy Style Philly Cheesesteak - Cowboy Kent Rollins
- 2.5 – 3 lb. Skirt of Flank Steak
- Lime juice
- Meat tenderizer
- Red River Ranch Mesquite
- 1 red bell pepper
- 1 green pepper
- 1 Large yellow onion
- 2 tablespoons butter melted
- Cheese sauce
- 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 - Cowboy Kent Rollins
- 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 cheesesteaks.