This is a marinated steak fit for my wedding, paired with the melty goodness of American cheese, toasty bread and grilled onions and peppers. Cheesesteaks rising up!
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup freshly squeezed orange juice
- 1/2 cup soy sauce
- 1/2 cup maple syrup
- 1/4 cup olive oil, plus more for the veggies
- 1/4 cup balsamic vinegar
- 3 pounds trimmed skirt steak
- 1/2 cup heavy cream
- One 1-pound block American cheese, cut into cubes
- 2 red onions, cut into thick rings
- 1 red pepper, cut into thick rings, seeds removed
- 1 yellow pepper, cut into thick rings, seeds removed
- Kosher salt and freshly ground black pepper
- 6 hoagie rolls, preferably Amoroso’s
- 1/4 cup (4 tablespoons) melted butter
- Hot pickled cherry peppers, sliced, for garnish
Instructions
- Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
- In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
- Preheat a charcoal grill to medium-high heat.
- Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
- Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
- Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
- Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1147 |
| Total Fat | 74 g |
| Saturated Fat | 34 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 23 g |
| Protein | 67 g |
| Cholesterol | 243 mg |
| Sodium | 2281 mg |