Smoked Philly Cheesesteaks On The Grill is the perfect meal for watching a game, like the Grey Cup, or setting out while tailgating at said big game. Each part can be made individually and are easy to assemble into an incredibly delicious whole.
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Smoked Philly Cheesesteaks
- Napoleon Stainless Steel Smoker Tube
- Napoleon Wood Chips
- 3 thick cut strip steaks
- 2 tbsp. dehydrated garlic
- 2 tbsp. kosher salt
- 3 tsp. freshly ground black pepper
Garlic Horseradish Mayo
- ½ cup of mayonnaise
- 1 clove of garlic, grated
- 1 to 2 tsp. horseradish
- 4 Pane Di Casa Vienna Rolls from COBS Bread
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 clove of garlic, sliced
- 2 tbsp. butter
- 8 slices of aged white cheddar cheese
- Remove one set of cooking grids on your grill and place the Napoleon Stainless Steel Smoker Tube filled with soaked wood chips onto the sear plates of the burners you plan to use. Preheat your grill to 300°F. Alternatively, use the Napoleon Cast Iron Charcoal Tray. Light a load of charcoal using the gas burners. Once the charcoal has ashed over, and the grill is up to temperature, you are ready to go. While preheating the grill, set your Napoleon Cast Iron Griddle, or just a cast iron frying pan onto the grill to preheat too.
- In a bowl, combine the dehydrated garlic, salt, and pepper. Season the steaks on all sides using the garlic mixture. Insert the probes of the Bluetooth Wireless Digital BBQ Thermometer and set the appropriate temperature – in this case rare – around 113°F (Trust Me).
- Place the steaks onto the unlit side of the grill, allowing them to cook slowly using the reverse sear method – which is ideal for adding a hint of smoke. If you are using the Cast Iron Charcoal Tray, add some wood chips to the smoker box now, close the lid and let the steaks cook.
- While the steaks are getting all delicious-like, combine the mayo, garlic, and horseradish, set aside in the fridge to chill while you cut up the peppers and onion. Slice the buns open and layer slices of cheese on each side of the bun.
- Once the steaks are done, remove them from the grill to rest for 5 to 10 minutes while you turn up the heat on the “off” side of the grill to high for searing the steaks. Melt the butter into the cast iron griddle and add the veggies to cook. Place your opened buns topped with cheese either on the warming rack, or in a cool area of the grill for the cheese to melt.
- Sear the steaks over direct heat until great grill marks form – about 2 minutes per side. Remove everything from the grill for assembly.
- Spread the buns with the mayonnaise mixture. Slice the steaks into thin strips, then layer both sides of the buns with steak. Finally top the steak strips with delicious BBQed peppers and onions.