Louisville Pellets - Chad - Ken Griffey Jr - Cheesesteak

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Steps

• Step 1

  Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Season the steaks liberally with Traeger Anything Rub. Holding a leave-in thermometer parallel to your work surface, insert it into the into the center of the thickest steak.

  Ingredients

  • 1 1/2 Pound New York strip steaks

  •  Traeger Anything Rub

• Step 3

  Place the steaks directly on the grill grate and smoke until the internal temperature reaches 120°F, about 30 minutes.

  225 ˚F / 107 ˚C

  120 ˚F / 49 ˚C

  Super Smoke

• Step 4

  Remove the steaks from the grill and let rest briefly before slicing thinly against the grain.

• Step 5

  Slice the peppers into strips and thinly slice the onion.

  Ingredients

  • 2  bell peppers

  • 1  yellow onion

• Step 6

  When ready to assemble the sandwiches heat all three zones of the flat top on medium-high heat for 8 to 10 minutes.

• Step 7

  Drizzle or squeeze the oil over two zones and spread with a spatula. Season the peppers and onions with Anything Rub, then transfer to one zone in an even layer. Place the steak slices in an adjacent oiled zone and spread into an even layer. Let both cook, stirring occasionally, until the peppers and onions are tender and lightly browned, about 5 minutes. Toast the rolls in the third zone.

  Ingredients

  • 2 Tablespoon canola oil or other neutral flavored oil with a high smoke point

  • 4  hoagie rolls

• Step 8

  Mix the peppers and onions with the steak slices. Spoon the Cheez Whiz over the meat and veg and mix until evenly coated.

  Ingredients

  • 1/2 Cup Cheese Whiz

• Step 9

  Place two slices of provolone on the bottom of each hoagie roll and spoon the hot steak mixture over the cheese. Enjoy!

  Ingredients

  • 8 Slices provolone cheese