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Jean-François Burman
by Jean-François Burman

Planked Philly Cheesesteak


Mop sauce

Alder wood plank, soaked in water for 2 hours.


  1. Preheat your grill for indirect;
  2. Mix the white vinegar, olive oil, water, balsamic vinegar, cayenne pepper flakes, garlic salt and ground black pepper together in a squeeze bottle and give a good shake;
  3. Sear the ribeye steak on both sides over hot coals for about 2 minutes per side, then cut into thin slices;
  4. Baste the alder wood plank with olive oil, then place the ribeye slices on the plank with some coarse sea salt and freshly ground black pepper. Cook in indirect for 20 to 25 minutes;
  5. Preheat a cast iron skillet with olive oil over hot coals, add the chopped mushrooms, green peppers and onions, then spray about ½ cup or more of the mop sauce from the squeeze bottle over the sizzling vegetables and ribeye slices;
  6. Add the provolone cheese over the meat and cook for 10 more minutes. Serve all the ingredients in an amoroso bread with some mayonnaise, dijon mustard or your favorite choice of condiments.

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