CheeseSteak Sandwich & Tallow Recipe

This blog is for you if you want to learn how to make cheesesteak sandwiches that will blow your mind! We will use our Slow 'N Sear® Kettle Grill to bring you this delectable recipe.

Ingredients:

- 2 one-inch thick ribeye steaks
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 8 ounces of white cheese
- Salt & pepper to taste
- 4 French bread loafs sliced 3/4 of the way through

*You can use whatever vegetables and cheese you want in this. French bread, as well as good Italian bread, go well with these.

Preparation:

If you have long French bread loaves, cut them in half to get two rolls out of each loaf. Slice them down the centre until 3/4 of the way through to leave a hinge. Keep them in a plastic bag until you're ready to use them.

Freeze the ribeye steaks for an hour to firm up the meat. Slice the ribeye steaks into very thin slices with a sharp knife.

Cook:

Set up the SnS Plancha on the Slow 'N Sear Kettle grill. Once the plancha is hot enough, spread the beef tallow (see the bottom of this recipe for instructions on how to make tallow at home) over the surface where you'll be cooking, starting with the sliced bell peppers because they take the longest to cook.

To ensure even cooking, stir and toss the peppers as they cook.

When they're tender, move them to the cooler zone of the plancha, melt more beef tallow, and top with the sliced onions. Toss and turn these until they start to caramelize and become tender.

Remove the peppers and onions from the plancha and place them in individual foil packets in the cool zone.

Now, transfer all of the meat mixtures to the cooler zone, and then transfer just enough for one sandwich to the centre and shape it to fit into the bread. Top with a few slices of cheese. Put the grill lid on to help the cheese melt. Once the cheese and meat are melted, place the open bun over them and steam for 30 seconds.

Enjoy!

Beef Tallow

- 2 pounds of beef fat trimmings
- 1/4 cup of water

Place a medium-sized pot on a stovetop burner. Reduce the heat to the lowest setting possible. Pour in the water and all of the beef fat. Until the fat begins to render and melt, the water will keep it from scorching. Allow the first hour of simmering to evaporate the added water, then cover and continue to cook until most or all of the fat has been dissolved.

You can also use a crockpot to achieve the same results. This procedure can easily take 8 to 10 hours to complete. When the fat has been rendered, strain the liquid tallow into a Mason jar and seal it. Tallow has a long shelf life, but you could also keep it in the refrigerator.

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by: Rhiannon Peterson