Grilled Blue Cheesesteak Recipes

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

Steps:

• Heat gas or charcoal grill. In small bowl, mix cheese, mayonnaise, Worcestershire sauce and garlic until blended; set aside.
• Place steak on grill. Cover grill; cook over medium-high heat 15 to 20 minutes, turning once, until desired doneness. Remove steak from grill.
• Spoon cheese mixture over steak; let stand 1 to 2 minutes or until cheese is slightly melted. Cut steak into pieces to serve.

Steps:

• Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
• Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
• Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
• Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

Steps:

• In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
• In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
• Heat gas or charcoal grill. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness. Transfer steak to cutting board; let rest 10 minutes.
• Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
• Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions. Spread cut sides of baguette tops with cheese mixture; place on top of onions. Serve immediately.

Steps:

• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
• Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
• Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
• Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

Steps:

• Fire up your frying pan to high heat, or get the grill ready.
• Sprinkle steaks with salt and pepper to taste.
• Toss a dab of butter in the pan (or a spritz of oil).
• Place steaks on the hot pan; grill 3 minutes; turn.
• Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
• Remove meat from heat, let stand a few minutes.
• Serve with oven-roasted potato wedges or whole baked potatoes.
• OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.

Steps:

• For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
• Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
• Serve the steaks with the arugula and the blue cheese dressing.

Steps:

• Brush onions with oil; sprinkle with 1/4 teaspoon salt. Sprinkle steak with remaining salt. Grill onions and steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), and onions are tender, 4-6 minutes per side. Let steak and onions stand 5 minutes., Meanwhile, in a large bowl, combine soy sauce, Worcestershire, brown sugar, vinegar, garlic and pepper. Halve onion slices; cut steak thinly across grain. Add onions and steak to soy mixture; toss to coat. Serve in tortillas with blue cheese.

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

Steps:

• Heat grill to medium heat.
• Cook and stir half-and-half, 1/3 cup A.1., 1/4 cup cheese and flour in small saucepan on medium heat 4 to 5 min. or until cheese is melted and mixture comes to boil.
• Grill steak for 5 to 6 min. on each side or until medium doneness (160°F), brushing occasionally with remaining A.1. Remove steak from grill; let stand 5 min.
• Cut steak across the grain into thin slices; place on serving plate. Drizzle with cheese sauce. Sprinkle with remaining cheese and onions.