STEAK KABOB DIPPING SAUCE RECIPES
GRILLED PHILLY CHEESE STEAK KABOBS — LET'S DISH RECIPES
Steak, peppers, mushrooms, onions and hoagie roll pieces are threaded onto skewers, seasoned and grilled, in this fun twist on the classic cheese steak sandwich. Cheese sauce for dipping included!
Provided by Danelle
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Thread steak, vegetables and bread cubes onto skewers (if using wooden skewers, soak in water first).
- Preheat grill for medium heat. In a small bowl, whisk together oil, salt and pepper. Brush over kabobs.
- Grill for 6-8 minutes per side, or until steak is cooked to desired doneness, turning occasionally.
- To make the cheese sauce, combine Velveeta, white cheddar, butter and 1/2 cup of milk in a medium sauce pan. Heat over medium-low heat until cheese is melted. Add additional milk, stirring constantly, until sauce reaches desired consistency. Stir in Worcestershire sauce to taste. Season with salt and pepper, to taste.
- Serve sauce with kabobs.
Nutrition Facts : Calories 422 calories, CarbohydrateContent 13 grams carbohydrates, CholesterolContent 96 milligrams cholesterol, FatContent 30 grams fat, FiberContent 1 grams fiber, ProteinContent 25 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 952 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat
STEAK SKEWERS WITH SCALLION DIPPING SAUCE RECIPE | BON APPÉTIT
Steak Skewers with Scallion Dipping Sauce Recipe
Provided by Zakary Pelaccio
Yield 4 Servings
Number Of Ingredients 18
Steps:
- Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.
- Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.
- Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
- Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.
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