Ingredients with Measurements:
- 1 pound flank steak, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 4 slices of provolone cheese
- 4 slices of white bread
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Skillet
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season the flank steak with salt and pepper.
3. Grill the steak for 3-4 minutes on each side until cooked to your desired doneness. Remove from grill and let rest for 5 minutes.
4. In a skillet, sauté the green bell pepper and onion until they are soft and slightly caramelized.
5. Slice the steak into thin strips and add it to the skillet with the peppers and onions. Cook for an additional 2-3 minutes until everything is heated through.
6. Butter one side of each slice of bread.
7. Place one slice of bread, butter side down, in a skillet over medium heat.
8. Add one slice of provolone cheese on top of the bread.
9. Add the steak, pepper, and onion mixture on top of the cheese.
10. Add another slice of provolone cheese on top of the steak mixture.
11. Place the second slice of bread on top, butter side up.
12. Cook the sandwich for 2-3 minutes on each side until the bread is golden brown and the cheese is melted.
13. Remove from heat and let cool for a few minutes before slicing in half and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Skillet: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Protein: 38g
Carbohydrates: 25g
Fiber: 2g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye.
- Provolone cheese can be substituted with cheddar or Swiss cheese.
- White bread can be substituted with sourdough or whole wheat bread.
Variations:
- Add sliced mushrooms to the pepper and onion mixture.
- Use different types of cheese for a different flavor profile.
- Add a spicy kick by adding jalapenos or hot sauce to the steak mixture.
Tips and tricks:
- Let the steak rest for a few minutes before slicing to ensure it stays juicy.
- Use a cast iron skillet for even cooking and a crispy crust.
- Use a panini press for a more evenly melted cheese.
Storage instructions:
Store any leftover steak bomb grilled cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sandwich in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board with a side of fries or chips.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with a side of fries, chips, or a side salad.
Troubleshooting advice:
- If the bread is not crispy enough, increase the heat and cook for an additional minute on each side.
- If the cheese is not melted enough, cover the skillet with a lid for a few minutes to help it melt.
Food safety advice:
Make sure the steak is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
The steak bomb grilled cheese is a twist on the classic Philly cheesesteak sandwich, which originated in Philadelphia in the 1930s.
Flavor profiles:
The steak bomb grilled cheese is savory and cheesy with a slight sweetness from the caramelized peppers and onions.
Serving suggestions:
Serve the sandwich with a side of fries or chips and a cold beer or glass of red wine.
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