Grilled Philly Cheese Steak Kabobs
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!
Servings: 6 -8 servings
Calories: 422kcal
Ingredients
For the kabobs
- 1 pound steak cut into cubes
- 8 ounces small mushrooms
- 1 onion cut into 1-inch pieces
- 2 green bell peppers cut into 1-inch pieces
- 2 hoagie rolls cut into 1-inch pieces
- 3-4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
For the cheese sauce
- 8 ounces Velveeta cubed
- 3 ounces white cheddar cheese shredded
- 1 tablespoon butter
- 3/4 to 1 cup milk
- 1-2 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- 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
Serving: 1g | Calories: 422kcal | Carbohydrates: 13g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Cholesterol: 96mg | Sodium: 952mg | Fiber: 1g | Sugar: 5g