Smoked Cheese Steak Sandwich

It was last week where I featured a somewhat exotic dish known as cioppino. It was a dish that I heard my parents get excited about while growing up, and one where I realized why they were excited. Cioppino is a dish full of great flavors, but when it comes to seafood, and my father-in-law, I make every attempt to make a good steak. Surf and turf and its finest. Granted we could have all been satisfied with the cioppino as being the star for dinner, but I was still able to slide in a great mixed salad, and smoked steak.

Smoked Steak and Cheese Sandwich

Yes, you heard it, smoked steak. I cooked some steak not too long ago for another dinner get together, and I recall my father and cousin-in-law, somewhat giggling, and overheard them say ‘oh wow, oh my, wow’. That is always a good sign, and worth the effort of even thinking of smoking the steak in the first place. So with the cioppino party going on, and the beef, I was left with a table full of full folks, and plenty of leftovers, one of them being a great piece of steak.

When I woke up the following day, I thought to myself, ‘what can I do with this steak?’. I immediately turned to a sandwich idea. As I normally do, I scan my counter for fruits and vegetables I have laying around, peak in the fridge, and pantry, and I was able to quickly determine what I was going to make. A smoked steak and cheese sandwich with a cilantro mayonnaise, mixed greens, and sliced avocado.

One word on this one, and I kid you not. Wow.

I was missing great bread and cheese for the sandwich, so I went to the store, and thought of ciabatta for the bread, and muenster cheese. I thought I was on the right road to flavor town.

Ingredients:

  • 4 tbsp of mayonnaise
  • 2 tbsp fresh, chopped cilantro
  • pinch of salt and pepper
  • 2 lb porterhouse steak, about 1 1/2 inches thick, season with salt and pepper, both sides
  • 1 cup of hickory chips, soaked in water for at least 30 minutes
  • 2 cups of mixed salad greens, cleaned, lightly oiled with olive oil
  • 4 slices of muenster cheese (2 per sandwich)
  • 1 medium ripe avocado, sliced
  • Ciabatta bread, cut into your preferred sandwich size, sliced horizontally

To cook the steak, get your grill out. I use my grill/smoker for this one. Heating the coals to a nice high heat, adding the steak to sear, then adding about 1/2 cup of the soaked wood chips to build the first round of smoked flavor. Keep an eye on the grill, slipping when appropriate, and allowing it to cook another side, just until about a medium. You want a bit of pink in the center as it will take a bit of time to rest. If you mess this part up, it’s fine. It takes a bit of time and experience to determine how you like your steak. When you are ready to take it off the grill, remove, and let it rest for at least ten minutes.

Smoked Steak and Cheese Sandwich Ingredients

When you are ready to get your sandwich going on, slice your steak against the grain, into quarter inch slices. Make your cilantro mayonnaise by adding the mayo, cilantro, and salt and pepper to a small bowl. Mix well, and place in the refrigerator.

Now is the time to get your grill heated again, and a gas grill is fine for this, or even a broiler, or skillet. Whichever you choose at this time. The goal is to lightly warm the meat, but get the cheese melted.

We are almost there. Take about six or so slices of the smoked beef, and lay them on the grill, lightly overlapping. Place two slices of cheese per ‘square’ of beef if you will, for each sandwich. Cover the grill, and let the cheese melt. During this time, take the sliced ciabatta bread, and place face down on the grill as well, just to lightly char, or toast.

You are done and ready to assemble.

Take the toasted ciabatta bread, and spread the cilantro mayonnaise on both slices of bread. Take the overlapped smoked steak, and place on the bottom portion of the ciabatta bread. Top with sliced avocado, and the lightly dressed mixed greens. Stack the top of bread on it, and get to work.

I am confirming the ‘oohs and ahhs’, and the ‘oh my’ from my in-laws. The steak alone is rock and roll, but placed with these other flavors, including the great mayonnaise mixture, and all of the textures, this really makes it to the top of my list.

This was posted on my Facebook page as maybe the best sandwich I have ever made. I’m standing by that statement, until the next creation I come up with. Give it a shot. Smoked steak is the real deal.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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