As is the tradition in most families, you get to pick your birthday dinner around here also. This being my son-in-laws first birthday in Indiana and as an official part of the family, my loving wife extended to him the offer of his birthday dinner. When she asked him, in my mind I was already at the local meat market buying a beautiful cut of ribs, planning the sauce, thinking cook times etc… I was quickly shocked out of my hickory smoke dreams when he replied “I want a Philly Beef Steak Sandwich off the grill.” Reeling from the shock and mental whiplash, I thought well at least I have three days to figure this one out. A couple of quick checks on my most reliable recourse came back with basically “Yea, good luck with that.” So it was time for the ol’ BBQ mind to start churning.
I began with the obvious, the meat. I figured I’d head over to my favorite Mexican market. I love the fact that I can get the more unique cuts there, such as flank and skirt steak. Cut so thin if you’re not careful on a hot day it’ll cook on the way to the grill.
Now the cheese sauce. A quick google search quickly told me that I could spend the next 12 years of my life analyzing cheese sauce recipes or…… just give it my own twist and be done with it. Looked like a good time to go with my Smokey Queso Dip
What you’ll need.
- 1 12 ounce beer
- 1/2 cup canola oil
- 1 small onion finely chopped
- 1/4 cup lime juice
- 5 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon hot pepper sauce
- 1 teaspoon ground cumin
You’ll need about a 1/4lb to 1/2lb per person of fajita style meat. I just see what looks right and point to it in the Mexican store.
If you’re fortunate enough to have access to a good Mexican store head on over there and pick up some carne de res which is basically skirt steak that’s been pounded almost paper thin.
Peppers and onions for grilling. One red, one yellow, and one green pepper, along with 1 medium to large red onion.
One recipe of Smokey Queso Dip.
Bread: One or more large loafs of Italian bread (or sub buns will work fine also).
How we did it:
Begin by making the marinade. Combine all ingredients and mix well. Then plop your meat in it.
Now set your grill up for indirect cooking.
Then drain off and discard the excess marinade then place your steak on the grill.
Grill your steak until blood starts to appear on the surface, then flip and continue to cook until done. Remove and slice ACROSS the grain into long thin strips. Either tent with foil or place in oven and cover with foil to keep warm.
Begin grilling your peppers and onions, salting and peppering liberally.
If you don’t have a grill pan quarter them and grill them until soft and gently blackened. Then slice into thin strips.
If you do have a grill pan slice your peppers and onions into thin strips, oil your grill pan and cook.
While they are cooking, hollow out your bread.
Once your steak, cheese, and peppers and onions are done it’s time to build a sandwich.
Slice, plate and serve.
Now I want to give you fare warning, this is the kind of grilling that will make your neighbors hate you. Why? Because when the beef hits the grill there will be the most amazing aroma coming from your grill, add in the peppers and onions and their families will be looking at them and asking “Why doesn’t our grill smell THAT good?” So, you might either want to invite them over or avoid them all together. I’m thinking inviting them over would be the better of the two calls.