| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Cuisine at Home |
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Attributes:
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Grill |
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Comments:
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Makes 8 large or 16 mini skewers |
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Serving Suggestions:
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Ingredients:
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For the skewers, thread: 2 boneless rib-eye steaks (or equivalent), 8 oz. each, cut into 1-inch cubes, seasoned with salt and black pepper 1/2 white onion, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 16 small button mushrooms 1 hoagie roll cut into 1-inch pieces Olive oil For the sauce, melt: 2 tbs. unsalted butter 1 tsp. minced fresh garlic 2 tbs. all-purpose flour 1-1/2 cups milk 1 tsp. Worcestershire sauce 4 oz. provolone cheese, shredded 2 oz. white American cheese, shredded |
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Instructions:
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1. Preheat a grill to medium-high. Brush grate with oil. 2. For the skewers thread steak, onion, bell pepper, mushrooms and hoagie pieces alternately onto skewers. Drizzle skewers with oil and season with salt and pepper. 3. Grill skewers, covered, until cooked to desired doneness and grill marks appear, 2-3 minutes per side for medium-rare. 4. Meantime, make the sauce by melting butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour; cook 1 minute, stirring. Slowly whisk in the milk and Worcestershire sauce, whisking constantly. Bring the sauce to a simmer and cook 2 minutes. Add the cheeses and whisk until melted and smooth. Season to taste with salt and pepper. 5. Serve skewers with the sauce drizzled over, or for dipping. |
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Related recipes:
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None |
2022-05-31