Cheesesteak Kebabs

Sorry for the delay in posts. We’ve been working hard to get the blog moved over from the “free wordpress” site. I purchased the Foodiddy.com domain back in May when I first started the food blog. It was time to put it into action. Not the easiest thing to do… lots of ughs! Thankfully Dan is uber smart and he figured it out – before I started throwing cookbooks and spatulas, hah!

Now onto the recipe and food…

I sure did get my use out of my September Everyday with Rachael Ray magazine. Cheesesteak Kebabs was the third recipe I’ve made from the issue. I knew it would be a hit with Dan and it looked easy enough for a mid week prep. It was listed under “Dinner for 10 Bucks (or Less) – nice!

The Ingredients:

4 Tablespoons Butter – melted
2 Tablespoons Flour
1 Cup Milk
1 Cup Shredded Sharp Cheddar Cheese
Salt and Pepper – to taste
1/2 Pound Sirloin Steak – cut into 8 strips – didn’t quite follow that instruction – I used top sirloin fillets
1 Green Bell Pepper  – cut into 16 pieces – I used multi-color mini peppers, because I already had them
2 Tablespoons Vegetable Oil – I used Olive Oil
6 oz. Crusty Bread cut into cubes – I used Trader Joe’s Sourdough Baguette

Preheat grill or pan to medium high and then get the cheese sauce going.

In a medium saucepan, heat half of the butter over medium-high heat. Whisk in the flour and cook, stirring, for 1-2 minutes.

Lower the heat to medium and slowly whisk in the milk until the mixture thickens and starts to boil.

Then stir in the shredded sharp cheddar until smooth – season with salt and pepper and then cover on very low heat to keep warm.

I seasoned the meat and then chopped it into strips and threaded the pieces onto the wood skewers. If using a BBQ grill – soak the wood skewers in water before placing the meat, veggies and bread on them.

I then prepped my peppers…

…and got them onto skewers as well.

I brushed the steak and peppers with olive oil.

I also seasoned with more salt and pepper before grilling.

I got my bread cut up and I brushed the remaining melted butter onto the pieces before grilling.

Arrange the peppers and bread on the grill or grill pan and cook, turning, until charred on all sides – 5-7 minutes.

Then arrange the steak on the grill and cook, turning once, for about 3 minutes for medium rare. Mine took a little longer since my pieces were thicker than pictured in the magazine.  Serve the kebabs with the cheese dipping sauce.

I took a photo of the platter that housed all portions – but I broke them out onto individual plates for the two of us.

Definitely a “hit” with both Dan and I. We both went back for seconds. The cheese was perfect for dipping…

Super tasty finger food. The only think I would do different the next time around, is to actually cube my bread instead of just cutting baguette slices in half and I would also slice my meat thinner for a more “cheesesteak” consistency.

I have one more recipe from the magazine to try before moving onto my October issue. I also just got my first Food and Wine Magazine – a subscription that I got as a birthday gift. Super excited about that.

Hopefully you found your way over to the new blog digs – if so, please leave me a comment to let me know that you made the switch. Thanks so much for your continued support, I really appreciate each of you so much.