Smoked Sirloin Philly Cheesesteak
When I think of Philadelphia, I think of 2 things: The Eagles and Philly Cheesesteak. The Fresh Prince barely rings a bell compared to those 2 Philly icons. Here, we are not going to teach you about football, we are going to teach you how to nail the best sandwich in the world, the Philly Cheesesteak. I made this for the staff at You Need a BBQ for lunch last week, and they loved every bite of it. I made mine with sirloin, but you could use any cut of steak to make this work.
Servings: 4 people
- Foil Trays
- Preheat the Smoker to 350 degrees.Season the steaks with the Yonedas White and let them rest for about 20 minutes before putting them on the smoker. Next, place a skillet or griddle on the smoker to get nice and hot.
Smoking your steaks and vegetables
- Place the steaks on the smoker with an internal thermometer placed into the center of the steak. Next you want to throw the onions and green peppers onto the skillet with about half of the butter. Stir the vegetables regularly until they are caramelized and then set aside.
Taking the steaks to the right temperature
- Cook the steaks until you reach an internal temperature of 130 degrees. This will have them at a nice medium rare. Next you want to remove the steaks from the smoker and set aside to rest for at least 5 minutes.
Slicing the steaks and assembling the Philly
- Slice the steaks against the grain very thinly, almost shaved thickness so that it’s easier to eat as a sandwich. Next you want to mix up the steak with the onions, green peppers and add the cheese. Throw all of this in a foil tray and then place it back onto the smoker to melt the cheese.
Buttering your buns
- Make sure to butter your buns for this sandwich and then toss the buttered buns face down onto the smoker for a couple of minutes to give them a quick toast. After you take them off the smoker, drizzle on a healthy dose of the Smokeshow Aioli and then scoop it full of the Philly mixture.
Step By Step
- Preheat Smoker to 350 Degrees
- Smoke your steaks
- Grill the peppers and onions with butter until golden brown
- Remove the steaks from the smoker when they hit 130 internal
- Rest the steaks for 5 minutes
- Slice the steaks razor thin and then mix with the peppers, onions, and cheese.
- Place it all back on the smoker to melt the cheese
- Butter and toast your buns, apply some aioli and fill it up with Philly
What is the best steak for a Philly Cheesesteak?Traditionally Ribeye is the best cut for a Philly cheesesteak. The fattiness of the ribeye is packed full of flavor, and they are usually super tender as well. We made ours with sirloin because it was on sale. Tenderloin, striploin, skirt steak, flank steak or Tritip would all be excellent choices for this recipe as well.
What is the best cheese for Philly Cheesesteak?We made ours with provolone, it is great because it melts super well and creates a nice creamy, stringy cheese in the sandwich. You could also use Marble, Aged Cheddar, Mozzarella, Monterey Jack, Gouda, Fontina, or Gruyere. All of these cheeses are made from cows’ milk and have the semi soft elements that you would look for in creating a great Philly Cheesesteak sandwich.
What if I am Gluten Free?This recipe is entirely gluten free except for the bun. So just sub a gluten free bun and this recipe will blow your celiac friends away.
Are Philly Cheese Steak and Italian Beef Sandwiches the same thing?No, hot Italian beef sandwiches contain beef and giardiniera (pickled onions and green peppers) and has a bun that is dipped in or painted with au jus. With Philly Cheese steak, the vegetables are fried and no pickled, plus the cheese and no au jus. If only there was a world where we could combine the 2 into a hot Italian Philly beef sandwich.
Tried this recipe?Let us know how it was!