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Fancy AF Philly Cheesesteaks | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: 3 Generous sandwiches.
Time Estimate: 45 Minutes.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

Most of our favorite foods are simple things done well, and this Fancy AF Philly Cheesesteak exemplifies that idea. Grass fed ribeye steaks from Argentina, shredded Emmental cheese, all natural seasoning, and fresh buns - it's 100% Philly Cheesesteak, and 100% Fancy AF.

Ingredients

  • 2 Ribeye steaks
  • 6 Tbs Fancy AF BBQ Rub
  • 1 Large white onion
  • 1 Green bell pepper
  • 1 Cup diced button mushroom
  • 1 1/2 Cups roughly shredded Emmental cheese
  • Several generous sprays of duck fat
  • 3 Hoagie sandwich buns
Directions
  • Bring your BBQ up to medium high heat, and top with large cast iron griddle.
  • Trim any excess fat from the steaks, leaving whole, and pop in the fridge for 10-15 to firm up - this will make it much easier to slice thinly later.
  • Rinse bell peppers and mushrooms, slicing mushrooms into strips and dicing bell peppers after discarding stems and seeds. Reserve.
  • Peel white onion, halve, and slice into long thin strands, likewise reserving.
  • Cut hoagie sandwiches to 2/3rds open from the side.
  • Shred or slice Emmental, and reserve.
  • Remove steak from the freezer, and cut steak against the grain into strips, thin as you can, and pop into a medium mixing bowl.
  • Give the steak a good couple spritzes with duck fat, shake over 4Tbs of Fancy AF BBQ Rub, and combine to evenly coat the meat.
  • Spray your griddle with duck fat, and cook onions and mushrooms, seasoning with Fancy AF BBQ Rub as you do to add rich flavor and sweat out the moisture. Cook for 4-5 minutes, tossing occasionally, then remove and reserve.
  • Add on bell peppers, and cook for 2-3 minutes, before flipping. Cover bell peppers with half opened hoagie buns, and close the lid on the BBQ, allowing another 2-3 minutes for the bell peppers to cook and the buns to steam.
  • Remove buns and bell peppers, and give the griddle a final couple sprays of duck fat.
  • Lay down steak, and cook for 2-3 minutes. Add back in mushrooms, onions, and bell peppers, and use two spatulas to toss everything together.
  • Top with Emmental, close the lid on your BBQ, and cook for 5 minutes.
  • Working one at a time, open the cheesesteaks and press face-down on that big beautiful mess atop your griddle.
  • Use a combination of one hand pressing around the sandwich and another shoveling with the spatula, and scoop in the meat and cheese mix, repeating with the remaining two hoagie buns.
  • Slice hoagies in half, pass around, and devour.
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