Grilled Beef Chuck Roast Philly Cheese Steak

This Grand Escape Steak Sandwich has thinly sliced beef cooked to perfection, melty cheese, peppers, onions, seasonings, and sauces. This quick-cook meal is a copycat version of a restaurant's feature sandwich. My version is just as quick to make and is more economical than theirs!

This could be considered a Philly Cheesesteak Sandwich since it has all the components of 'hot beef and melty cheese on a long flaky roll'. I modeled my sandwich after the chain restaurant, Steak Escape's popular Grand Escape.

The ingredients for my hot, grilled sandwich are steak, cheese, onion, pepper, garlic salt, steak seasoning, soy sauce, and rolls.

GRAND ESCAPE STEAK SANDWICH

PEPPERS – Oftentimes, I use red or orange bell peppers instead of green bell peppers. Green bell peppers are bitter in my opinion. As well, you can leave them out altogether if you prefer.

BEEF –  The store had this labeled as 'cheesesteak beef', think Philly cheesesteak. It is actually thinly sliced Chuck Eye steak or roast. Chuck Eye steak and Chuck Eye roast are the same things, just packaged and sliced differently.

CHEESE – Traditionally, provolone is used for Philly Cheesesteak. However, Cheese Whiz and American processed have become popular. You can use your favorite cheese or whatever you have on hand. I used Pepper Jack.

BUNS – You need a sturdy bun for these beefy sandwiches. Therefore, I recommend hoagie or sub buns.

One very important suggestion, prep all your ingredients before you begin cooking this recipe. It doesn't take long for the steak to cook. You will not have time to slice the veggies or cheese before the steak is done.

 Season the meat and vegetables. Heat your skillet to med-high and toss in the meat & veggies.

 Toss to cook and cut up the steak as it cooks with two spatulas or knives

kind of stirring and cutting as it cooks.

 Add cheese and allow to melt.

 I toasted the bun first then place it on the mixture. With a large spatula

'scoop and turn' the mixture onto the bun.

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5. Fried Egg Bacon Avocado Grilled Cheese
6. Sloppy Stromboli Joe Sandwiches

I updated this post from an earlier version. As well, I added new pictures and simplified the recipe instructions.

For one generous sandwich on a 4-inch hoagie roll:

• 4 ounces chuck eye steak Thinly slice
• ¼ cup onion sliced
• ¼ cup pepper red, orange, or green sliced
• ¼ cup mushrooms sliced mushrooms, optional
• 2 slices cheese pepper jack, use your favorite or whatever you have on hand2
• 2 hoagie rolls
• ¼ teaspoon garlic salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon steak seasoning like Rendezvous
• 4-5 dashes soy sauce or Worcestershire sauce
• 1 tablespoon canola oil

• I like my meat-to-veggie ratio 3/4 meat to 1/4 veggies, but make it to fit what you like.

• Slice onions and peppers in thin strips. Season steak with garlic salt, pepper, steak seasoning, and soy or Worcestershire sauce.

• Heat a skillet to medium-high. After it gets hot, add the oil, when the oil begins to ripple add meat and veggies.

• Toss and stir mixture cutting meat with two spatulas or knives as you turn. Cook beef to medium-rare. Add cheese over mixture and allow it to melt. Meanwhile toast bun.

• Lay toasted bun on top of the mixture and using a large spatula scoop and turn the mixture onto the bun. Serve immediately.

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

Calories: 558 kcal | Carbohydrates: 54 g | Protein: 27 g | Fat: 28 g | Saturated Fat: 11 g | Cholesterol: 68 mg | Sodium: 915 mg | Potassium: 682 mg | Fiber: 9 g | Sugar: 6 g | Vitamin A: 442 IU | Vitamin C: 1 mg | Calcium: 347 mg | Iron: 15 mg

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