Exclusive Recipe by  Grill Master Steve Adams

Philly Cheese Steak (serves 2)

1 red fish fillet (skin off)

1 Black River Angus Beef Steak

1 French baguette, hoagie or fresh bun of your choice, lightly buttered

Toppings

1 large red pepper cut into 2”chunks, threaded on wooden skewer

1 small sweet onion cut into 2”chunks, threaded on wooden skewer

6 large mushrooms threaded on wooden skewer

1/2 cup shredded Muenster cheese

1/2 cup beef broth

Grill

Preheat grill to medium high heat, brush grill with oil just before grilling

Grill vegetable skewers until roasted to desired doneness and set aside

Grill fish over medium direct heat (350-375) until the fish flakes with a fork

Grill steak for 2-3 minutes per side, slice into strips just before serving and set aside

Philly Mixture

Heat broth in a saucepan until bubbling

Remove from heat and fold in sliced vegetables, cheese, steak and fish strips until covered

Extra Crispy Sweet Potato Fries 

2 large sweet potatoes

2 Tbsp cornstarch

2 Tbsp olive oil

2 large pinches of kosher salt

Cut sweet potatoes into 1/4″ strips

Soak for an hour in cold water, rinse and dry totally

Add cornstarch to a plastic bag

Place fries into the bag and shake until coated

Pour olive oil in a large bowl; add fries and toss to coat

Arrange coated fries on a baking sheet

Sprinkle salt to taste

Bake 425 degrees 15 minutes over indirect heat

Flip and cook for another 10 minutes or until desired doneness

Fry Dipping Sauce

1/2 cup mayonnaise

1 large clove garlic minced

1 lemon wedge

Kosher salt to taste

Mix all ingredients together well in a bowl and refrigerate for an hour to let the flavours meld

To serve

Slice warm baguette lengthwise and butter if desired

Scoop warm Philly mixture into baguette and top with extra cheese if desired

Slice into individual servings

Serve with Extra Crispy Sweet Potato Fries on the side