Salt Block Cheesesteak
Experience the unbeatable flavor infusion of cooking on a salt block with this delicious cheesesteak recipe. Tender beef, savory veggies, and melty provolone cheese make for a mouthwatering sandwich.
ingredients
- 1 (8 to 10-inch) square salt block, at least 1½ inches thick
- 2 garlic cloves, minced
- Leaves from 8 thyme sprigs
- Leaves from 6 oregano sprigs
- Leaves from 4 stems of basil, finely chopped
- ½ cup olive oil
- Freshly ground black pepper
- 4 (6-inch) steak rolls, split
- 1 large red bell pepper, stemmed, seeded, and cut into thin strips
- ½ red onion, halved, thinly sliced, and broken into strips
- 4 ounces white mushrooms, sliced
- 1 pound boneless beef top round, shaved for steak sandwiches
- 12 slices provolone cheese, about 8 ounces total
steps
- 1.
Preheat the salt block on a gas grill over medium-high heat for at least 30 minutes.
- 2.
In a bowl, combine minced garlic, thyme, oregano, basil, olive oil, and black pepper. Mix well.
- 3.
Toss the bell pepper strips, onion strips, and mushrooms with the herb-infused olive oil mixture.
- 4.
Place the seasoned vegetables on the hot salt block and cook until tender.
- 5.
Add the shaved beef to the salt block, cooking until browned and cooked through.
- 6.
Assemble the cheesesteak sandwiches on the split steak rolls with a generous amount of provolone cheese.
- 7.
Use tongs to transfer the cooked beef and vegetables onto the sandwiches.
- 8.
Serve hot and enjoy the unique flavor imparted by the salt block.
