[FTC Standard Disclosures] I received my bags of Jealous Devil at the 2020 Chain of Lakes Eggfest. Other than that, I received no compensation for this post.
These Flank Steak and Cheese Mini-Subs are low-effort but high-reward. How could these not be awesome when they are filled with thin-sliced grilled flank steak, sauteed peppers and onions, and warm gooey cheese? I made these last week after a refrigerator and freezer dive.
Before any purists get their knickers in a twist, these are not Philly cheesesteaks. That would be different meat, different bread, maybe different cheese, and a different cooking method.
These steak-and-cheese subs are cheesy and easy. They would be spot on for tailgates and happy hours, once we can do those types of things again.
Preheat your grill to 450°f, set up for direct heat. Later we will switch to indirect heat to finish the sandwiches.
Prepare the flank steak. Score the meat by lightly dragging the tip of a sharp knife in parallel lines about 1/8-1/4 inch deep. Lightly coat the steak with one tablespoon cooking oil and then season on both sides with the Green Chile rub. NOTE: If you have the time, do this 8-12 hours (refrigerated, of course) in advance to let the steak dry brine.
Grill the flank steak until it reaches medium-rare. This is going to cook more later so err on the side of undercooking the steak instead of overcooking it. I did ours 4 minutes per side at 450°f and pulled it off to rest at an internal temperature of 127°f.
Saute the peppers and onions over medium-high heat. I put the skillet in the grill for 5 minutes. Then I added 2 tablespoons of oil and waited just a few seconds for the oil to get shimmery. Add the veggies, top with the NMT Beef Rub v.2, and occasionally stir until tender. That was about 5-6 minutes for me. Remove from heat and keep warm.
Slice the steak. Slice the steak against the grain as thinly as humanly possible. Think "shave" more than "slice."
Make the sandwiches. Stuff each bun with some of the sliced steak and a spoonful of the peppers and onions. Place a slice of cheese on each bun. Mix 1 tablespoon of oil with the Garlic Herb Seasoning and brush on top of the cheese slices.
Roast the sandwiches until heated through and the cheese is melted.
This is my second cook using Jealous Devil, a premium hardwood charcoal. I was able to get a few bags because our good friends, Scott and Alicia Wehner, were working the Jealous Devil booth at the event.
I'll be doing a full post about Jealous Devil charcoal later but their claims of "hotter, cleaner, and longer burns without sparks, pops, bitter smoke, or excessive ash" hold up. I use a gas torch for lighting, and sometimes my deck sounds like fireworks. But not with Jealous Devil. I've used it for a long brisket cook and this quick grill cook, and I can say this is the good stuff.
That skillet is a grill performer - the Lodge Pro-Logic cast iron skillet (about $30 on Amazon). I bought one for my mom a couple of Christmases ago and immediately bought myself one because I liked hers so much. It fits on a Large Big Green Egg without taking up all of the space, and the handle fits my hand well. I particularly like the sloped sides because I like to flip and toss my food when sauteeing.
It's critical to slice flank steak against the grain (width-wise), or it will be chewy. It helps to have something with a long blade like this Victorinox Pro Butcher Knife. If you have a favorite brisket slicing knife, that will do well too. I have two knife rolls, one for home and one for travel. My travel knife roll is full of Victorinox because they are sharp, easy to maintain, and don't cost an arm and a leg.
Once the steak and veggies are done, switch to indirect heat. For a kamado grill like the Big Green Egg or Kamado Joe, use a heat deflector like this spider rig/heat stone combo or a ConvEGGtor. For a Weber Kettle grill, just bank your coals to one side. For a gas grill, you'll put the food over a burner that is turned off.
I use a foil-covered quarter-sheet pan for my sandwiches, but a half-sized steam pan would do.
Brushing the top of them with the seasoned oil isn't really necessary, but I think the added layer of flavor is a nice touch.
The sandwiches are done as soon as the cheese as melted. These are fine, just like this.
But I like to leave mine on a few minutes longer until the cheese starts to turn golden. Either way is good.
