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