Although I'm posting this one in March, this was, of course one of the delish contributions to #Beefebruary this year.
It's a take on a Philly Cheesesteak - I've done this one before, but it does bear repeating.
In reverse order, this was a load of BBQ-fried steak, onions and cheeses piled onto a grilled finger roll, previously slathered in hot tomato relish.
Close-up
Another angle...
Before loading, spread the tomato relish over the grilled roll for moist tastiness. This is home made relish, with draimned, chopped tinned tomatoes, tomato puree, harissa paste and garlic
The roll benefits from prior grilling.
Don't leave unattended. As sure as a watched sausage never browns, an unwatched roll always incinerates...
I do both sides.
This is the cheese melting over the meat juices in the pan.
My humble BBQ. It was originally a gas barbecue, but I use it hybrid with charcoal. This gives the speed and consistency of gas, with the additional heat and flavour of wood/charcoal burning.
Late-stage cheese melting over the meat.
Before that, searing the meat to brown it and flavour it up.
Smoking... (actually steaming and smoking)
I had started b cooking the onions...
I moved these over to the cooler side of the pan to cook the meat in the oniony fat.
Prep - before you start, get your stuff organised.
Fresh rosemary to bung on the flames to give aromatic smoke.
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