If you want to pull something off your grill that has every instagrammer clambering for a photo, this is the meal for you. Meat transformed into art. An orgasm for the eyes. A beautiful stack of gooey cheesy steak. Not only that, but it tastes incredible, too!
We didn’t skimp on quality ingredients with the prime rib, fresh veggies, and two types of cheese.
The key to this feast is a cooking device called a Trompo King. Essentially a stainless steel platter with a vertical spike that allows you to stack your meat up high. The benefit in cooking this way is that as the meat cooks, juices seep down through the layers…until they end up in the pan, marinating the veggies. It’s just so good!
move used this many times to make Tacos al Pastor and Gyros….but we got creative this time with a take on a cheese steak…and it works so well.
Philly Cheese Stack
- Trompo King
- Big Green Egg
- 6-7 lb prime rib roast
- 5 lb Yukon Gold Potatoes
- 4 whole green peppers
- 5 whole sweet onions
- 1 lb sliced provolone cheese
- 1 Lb mozzarella cheese
- Steakhouse rub any salt/pepper/garlic rub
- ¼ cup neutral cooking oil vegetable oil
- Slice prime rib into approximately ¼ inch slices (we use a deli slicer, or you can do it by hand)
- Slice green peppers and all but one of the onions into rings. Keep outer few rings of onion (same size as pepper rings) to the side. Dice onion centers and tops and bottoms of peppers into approx ½” chunks
- Dice washed potatoes into approx ½” cubes. Combine with diced peppers and onions.
- Peel remaining onion and cut in half at equator. Skewer on Trompo King spike, flat side Up, as the base for the meat.
- Toss vegetable mix with oil and steak seasoning and mound it to the top of the onion on the tray of the Trompo King (however much will fit)
- Season slices of prime rib and start stacking it up on the Trompo King. I like to layer 2 slices of seasoned meat, then 2 rings of green pepper, 2 rings of onion, and a 2 slices of provolone cheese, followed by 2 more slices of meat. Don’t be afraid to push down on it to pack it tight.
- Repeat the layers all the way to the top of the spike and finish with the other half of the onion, flat side down.
- Cook indirect at 350F for approximately 2 hours, til potatoes are done. You may need to stir potatoes so they cook faster.
- 15 minutes before you plan on taking the stack off the heat, remove the top onion and replace with a big ball of mozzarella. Cook for another 15 minutes, or until mozzarella melts down over meat.
- Carefully remove from heat (there will be some liquid in the dish) and let cool/rest for 5 minutes. (People will need this time to admire the stack and take photos)
- Using a sharp knife, shave meat down onto potato mix and serve (either on a plate by itself or on bread)
- Once you shave down to the doneness of steak you prefer, you can put the stack right back on the grill to cook some more. Top with another block of cheese if you desire.
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