Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 113 :: REALLY BIG BEEF
The Ultimate Cheesesteak
Source: Steven Raichlen
Method: Direct Grilling
Category: Meat
For the chipotle sauce:

1 cup mayonnaise (preferably Hellmanns)
1 to 2 canned chipotle chile in adobo sauce, minced
1 to 2 tablespoons of canned adobo sauce

For the beef:

3 poblano chiles
1 large onion, sliced into _ inch thick rounds and skewered like lollypops
1 beef tenderloin, trimmed (4 to 5 pounds)
3 ounces sliced provolone cheese (1/8 inch slice)
Extra virgin olive oil
Coarse salt (kosher or sea)
Freshly ground black pepper

For the bread:

8 6-inch individual loaves of rustic bread
12 tablespoons salted butter (1-1/2 sticks), at room temperature
4 cloves garlic, minced
1/4 cup minced fresh parsley

Other Items Needed:
Butchers string

Make the sauce: In a small bowl, combine the mayonnaise, chipotle, and adobo sauce and stir to blend.

Set up the grill for direct grilling and preheat to medium-high. Char the poblano on all sides until it is blackened, and grill the onions for several minutes on each side. Stem, peel, and seed the poblano. Cut it lengthwise into quarters. Light brush onions with oil and season w salt and pepper . Grill until golden brown on both sides 3 to 5 minutes per side. Let the onions cool slightly, then remove the skewers.

Make a lengthwise cut in the side of the tenderloin (do not cut all the way through) to form a deep pocket running the length of the tenderloin, and open it like a book. Season the meat, inside and out, with salt and pepper. Lay the strips of poblano end-to-end in the pocket you cut in the meat. Cover with onions, then the slices of provolone and grilled onions. Close the meat around the cheese and vegetables and tie at 2-inch intervals with butchers string.

Brush outside of tenderloin with olive oil and season generously with salt and pepper.

When ready to cook, preheat the grill to medium-high.

Grill the tenderloin several minutes on each side, 20 to 30 minutes total, or until an instant-read meat thermometer inserted in the center reads 145 degrees (for medium-rare). Let rest for several minutes, then remove the strings and slice thinly across the grain.

Meanwhile, cut the breads in half lengthwise. In a small bowl, blend the butter, garlic, and parsley. Spread on the cut halves of the breads. Grill, cut sides down, while the tenderloin cooks, watching carefully as the butter can cause flair-ups.

To serve, pile slices of the tenderloin on the grilled breads.
Serve the sauce on the side.
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