Grilled Philly cheesesteak

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Master of the Pit
Original poster
OTBS Member
May 21, 2006
Monroe, La
My wife only lets me do this every once in a while, because I could eat this 3 times a day.

Here is the filling getting ready for dinner

cheesed up

slap on a bun

and here is the finish with a twice baked potato and wilted spinach and shiitake salad

Almost enough to make you want to move up north where it's still cold.
Looks so very yummy cajun !!!

Please.. tell me a bit more on your filling and how you prepared it.
Thanks, the filling is sliced and chopped sirloin (rib eye is better but to expensive right now) marinated in a little vinegerette with some extra evoo and some minced garlic. Seasoned with Cavenders seasoning and fresh black pepper. Chop up an onion, bell pepper and some mushrooms. Throw it on the grill topper so it doesn't fall thru the grates. Good stuff
Were both sitting here right now figuring out how were gonna do this tonight, we were gonna have steaks anyway, so we have those...what is cavender's? is it like a steak rub?...So you toss all that around on the grill topper till done to your liking then put your cheese on top and let it melt, followed by your bun...take a spatua and flip it up onto a plate...sound about right??
Sorry Theresa, I was outside babysitting my ribs
. Yep sounds like that is about right. Cavender's is a Greek seasoning. I know it is available in some places up north (Pittsburgh and Chicago). I would think it is in Grand Rapids too. Here is a pic of the can.

Good luck and be sure and show me a pic of yours
Thank you Cajun
PDT_Armataz_01_34.gif about good eats!!!!! We were able to find the Cavender's and love the flavor.....this will be added to the permenant file!!!!

Our celebration meal!!!!

dangit...I knew there was something else I had to look for.....I also knew it started with a "c" store run I guess
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