Philly Cheesesteak Kabobs

Dinner, Grill/Smoker, Lunch, Main Dish


pounds sirloin steak, trimmed and cut into 1-inch cubes

¼ cup extra-virgin olive oil

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

Kosher salt and freshly ground pepper

1 sweet onion, cut into 1-inch pieces

1 large green bell pepper, seeded and cut into 1-inch pieces

8 ounces button mushrooms, trimmed and halved (or quartered if large)

Vegetable oil, for the grill

¾ cup yellow cheese sauce (such as Cheez Whiz)

Hoagie rolls, sliced hot cherry peppers and hot sauce, for topping


1. Toss the steak with 2 tablespoons olive oil, the garlic, ½ teaspoon Italian seasoning, 1¼ teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature.
2. Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and ½ teaspoon Italian seasoning, ½ teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
3. Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well marked, 5 to 7 minutes. Remove to a platter.
4. Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce