Cindy's Recipes and Writings

Grilled Cheese Steak Potato Salad combines smoke kissed steak, potatoes, peppers and onions with aged cheddar. All the flavor of a cheese steak in a easy to love salad!

I’m so excited to share this Grilled Cheese Steak Potato Salad with you for #cookoutweek 2016!

I love a good cheese steak. A messy sandwich packed with tender beef, peppers, onions and gooey cheese.
My first job was at J’s Steaks and Subs. We made our cheese steaks (they spell them cheesesteaks) with chipped beef, onions, American cheese, tomato-based steak sauce. Pickles and banana pepper slices were a must.
Not exactly the Cheez Wiz Philly type but I was never a whiz fan anyway.
That was 40 years ago and that same sub shop is still there and serving the same menu. All the other J’s in that local based chain have moved on to bigger but in my opinion, not better things. 🙂

Even though I love cheese steaks I don’t always want all that bread. So I thought, why not take those delicious flavors and mix them with my favorite side dish for a cookout. You guessed it! It’s potato salad.

What makes this potato salad different is that the potatoes are grilled and I skipped the mayo. Don’t get me wrong. Mayo definitely has a place in my heart for potato salad.

Grilling potatoes keeps them firm and easier to stand up to any dressing. Grilled Vidalia onions get oh so sweet and grilling red peppers intensifies the flavor.

I marinated the strip steaks in oil and vinegar with garlic and oregano for extra flavor. I used Aged Cheddar for an extra sharp cheese bite. A little wine in the dressing of course!

Have you ever tasted wine infused salt? This Vigneron Salt  added a boost of flavor to the dressing.

I was given a sample of Terre Exotique Sel du Vigneron Vigneron Salt from The French Farm to try and review. I received no further compensation. All opinions are my own.

I sprinkled some directly on the cut steak too. Wow, what flavor!

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Grilled Cheese Steak Potato Salad #cookoutweek

Yield: 8 to 10 servings

Serving Size: 1 cup

Ingredients

• 1 1/2 lbs boneless sirloin or ribeye steaks
• 4 medium-sized potatoes, peeled and cut into 1/2-inch slices
• 1 Vidalia onion peeled and cut into 1/2-inch slices
• 1 large red bell pepper, cut in half
• 8 ounces aged cheddar cut into 1/2-inch cubes
marinade
• 1/4 cup olive oil
• 1 Tablespoon garlic paste or minced garlic
• 1 Tablespoon oregano
• 1 Tablespoon red wine vinegar
Dressing
• 1/4 cup olive oil
• 3 Tablespoons red wine (Pinot Noir or Merlot)
• 2 Tablespoon red wine vinegar
• 1/2 teaspoon vigneron salt
• 1 Tablespoon chopped fresh basil
• pepper to taste
oil for grilling
• salt and pepper to taste

Instructions

• Place marinade ingredients in a reclosable bag. Add steaks and shake to cover meat. Refrigerate for an hour.
• Oil grill. Heat grill to high heat. Place vegetables on one side of grill. Brush vegetables with oil and season with salt and pepper. Cook approximately 5 to 8 minutes per side until tender and show char. Do not overcook. Remove as each reaches desired doneness. Potatoes should be firm but not hard in the middle.
• While vegetables cook, place steaks on the other side over direct heat. Cook to desired doneness, flipping once. Approximate times are 6 minutes per side internal temp should reach 160 for medium. Pull steaks at 150 or 155 and rest to reach desired temperature.
• Whisk together dressing ingredients. Set aside.
• Slice cooled steak and vegetables to desired size. Sprinkle meat with additional vigneron salt if desired. I recommend it!
• Mix together steak, vegetables and dressing. Add cheese. Serve immediately or chill for later.

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Thank you again Allison, Sharon and Jess from The PinterTest Kitchen for hosting this event!

Enjoy all these delicious cookout recipes from us to you for #CookoutWeek 2016!

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Food for Thought… I like sauce and pickles on my cheese steaks. How about you? What is your favorite way to enjoy a cheese steak? I’d love to hear your version in a comment below!

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