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Montana Cheesesteak Sandwich

Montana Cheesesteak Sandwich

Paul SidoriakPaul Sidoriak
This Montana cheesesteak sandwich is unlike any other steak sandwich you've ever had. A departure from the Philly cheesesteak, it pays respect to Montana's hard-working ranchers and uses either a cowboy cut ribeye or prime rib.
5 from 12 votes
Prep Time 5 mins
Cook Time 10 mins
Dry Brine 1 d
Course Beef, Main Course, Recipes, steak sandwich
Cuisine American
Servings 4 sandwiches
Calories 646 kcal

Ingredients
  

  • 32 oz ribeye steak or prime rib roast
  • 3 tablespoons kosher salt
  • 4 Kaiser rolls
  • 3 tablespoons butter

Instructions
 

  • To dry brine the steak, sprinkle kosher salt liberally on all sides of the steak and allow it to sit elevated on a cooling rack over a baking sheet in the refrigerator for 4-24 hours
  • Remove the steak from the refrigerator
  • Rinse the steak with water and pat dry
  • Wrap the steak in paper towels while you prepare your grill
  • Preheat your grill for indirect cooking
  • Although your steak has been dry brined, you may want to consider adding 1-2 tablespoons of additional steak seasoning or BBQ rub with a low salt content
  • Using a leave-in digital thermometer, roast the steak over indirect heat and slowly bring the steak toward your ideal internal temperature (shoot for 115F)
  • As you approach your desired internal temperature, sear the outside of the steak over direct heat to further develop the bark and give the meat some char
    steak searing
  • Remove from the heat and wrap tightly in plastic wrap
    grilled steak
  • Place the meat in the refrigerator to rest for a minimum of 90 minutes or as long as overnight
  • Make this Blue Cheese Horseradish sauce for your sandwich
  • Heat your Blackstone griddle to medium-high heat and toast the Kaiser buns for 4-5 minutes until golden brown and set aside
  • Remove your steak from the refrigerator
  • Using a meat slicer or slicing knife, carefully slice your steak across the grain as thinly as possible
    meat slicing on slicer
  • Place 6-8oz of steak on the Kaiser bun and top with the Blue Cheese Horseradish sauce
  • Serve immediately
    Montana Steak Sandwich

Notes

This cheesesteak recipe makes beef the center of attention. I've tested using both steaks and roasts with and without the bone and have had similar results. It's important to consider carryover cooking when making this dish.
As long as you bring the meat to your desired temperature and allow it to cool before slicing, you can get very thin slices of beef perfect for the Montana Cheesesteak Sandwich. 
For best results, find a steak that is about 24 ounces or a roast that is 3-5 pounds if possible. This also depends on how many people you plan on feeding. A 6-8oz portion of cooked, sliced meat will make one heck of a good sandwich.
I've also experimented with various cooking methods for this sandwich. The meat is grilled in this recipe but it can also be roasted in the oven or cooked in an air fryer with amazing results.
Although I've not yet experimented with sous vide cooking the meat for this recipe, it would be a solid method for getting the precise doneness you desire.  
These meats can be expensive. If having your meat cooked to a specific doneness is important, it's imperative you use both an instant-read thermometer, and a leave-in-digital-probe thermometer. They really take the guesswork out of getting the meat cooked to the proper temperature.  

Nutrition

Serving: 8ozCalories: 646kcalCarbohydrates: 31gProtein: 52gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 140mgSodium: 5672mgPotassium: 686mgFiber: 1gSugar: 2gVitamin A: 53IUCalcium: 86mgIron: 6mg
Keyword Dutton Ranch, Philly Cheesesteak, steak sandwich
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