Today I am hanging out on the streets of Philly and nothing could be better than a Philly Cheesesteak! This recipe is my homage to the Philly Cheese Steak. Of course, steak is a luxurious sandwich meat, but sometimes a splurge is fun. The oregano and basil add a clean, fresh taste and the corn mayonnaise offers just a smidge of sweetness and crunch. Photo by Paul Brissman.
Total time: 40 minutes
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 small garlic clove, minced
2/3 cup mayonnaise
1 1/2 tablespoons red wine vinegar
2 ears corn, husks removed
2 small red bell peppers, seeds and ribs removed, quartered lengthwise
1 large red onion, cut into 1/2-inch rounds
1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
six 4-inch long baguette sections or 1-pound ciabatta, with some of the inside removed and halved horizontally
kosher salt and freshly ground black pepper
Preheat grill to high heat.
In a medium bowl, whisk together the mayonnaise, red wine vinegar, oregano, basil and garlic.
Brush the corn, peppers, onion slices, bread halves, and steaks with olive oil, then sprinkle with salt and freshly ground black pepper. Grill the vegetables, turning occasionally until they are charred but tender, about 15 minutes for the corn and 8 to 10 minutes for the peppers and onions. Grill the steaks until they are charred and medium rare, about 3 minutes per side. Let the steaks rest for 5 minutes.
Meanwhile, grill the bread, cut side down, until golden, with grill marks, about 2 to 3 minutes.
Cut the corn kernels from the cobs and add 1 cup of kernels to the bowl with the herb-mayonnaise mixture. Stir to coat the corn. Season to taste with salt and pepper.
Cut the steaks diagonally against the grain into 1 inch-thick strips. Arrange the bottom halves of bread on a platter, then put the steak slices, peppers, and onion rounds on the bread. Spoon the herbed corn mayonnaise onto the steak and top with the other halves of bread, pressing gently.