Grilled Cheese steak


Compound Butter:
1/2 lb butter, unsalted and softened
1 Tbl extra virgin olive oil
1 Tbl minced garlic
1 Tbl fresh chopped thyme
1 Tbl fresh chopped rosemary
1 Tsp. Kosher Salt
Cheese Steaks:
2- 12 oz rib eye steaks
1 large red bell pepper, 1/2 inch chopped
1 large green bell pepper, 1/2 inch chopped
1 medium red on, 1/2 inch chopped
1 tbl or 2 of extra virgin oil, plus a little extra for brushing the steaks
1 Tbl. Kosher Salt, plus more for the steaks
A few turns fresh cracked Black Pepper

Crusty rolls, I use Amoroso's, white American cheese, some pepperoncinis on the side, plenty of ice cold beer, and some 3rd Grade Friends tunes to serve!!! 


Fire up your grill and set for direct cooking. Using charcoal lends an INCREDIBLE flavor to the steaks and especially the grilled veggies. Don't worry, it also tastes great on a gas grill. To make the compound butter, simply combine all ingredients in a bowl, and whisk together until thoroughly combined. Place butter onto a piece of plastic wrap. Kind of work it into the shape of a large cigar. Roll it up in the wrap, twist the sides, kind of like making a large Tootsie Roll. Refrigerate a few hours. You might want to make the a day ahead. By the way, this butter will become your weeknight, fast cooking best friend. You can brush this on some pork chops, fish filets, burgers, steaks, you name it!

Combine the chopped peppers and onions in a bowl, mix in a tbl or 2 of extra virgin olive oil, salt, and pepper. Using a perforated grill pan, cook the peppers and onions over direct heat until they are as soft as you want them, and have really nice char marks on them. Stir frequently, though, you want char marks, NOT burn marks. Meanwhile, brush steaks with a layer of extra virgin olive oil, and sprinkle with salt and pepper. Place steaks down on the grill over direct heat. After five minutes or so, flip steaks and cook another couple minutes until desired doneness. Get a plate ready for the steaks to rest. Slice 8 1/4 slices of compound butter. Place four of them on the bottom of the plate. Place steaks on top of the butter. Top the steaks with the other 4 slices of butter. Allow to rest. The juices from the steak and the melted butter are going to make a killer sauce. Fresh herbs, garlic, all will come together with the grilled steak for results that may just blow your mind. After resting about 5 minutes, place the steaks on a cutting board and slice them as thin as you can. Place the slices back into the place with the butter and juices that are at this point are in full party mode. Use your hands and lightly toss the slices of steak with the butter and juices. Brush the cut side of your rolls with a little olive oil and place cut side down over the hot coals. Grill for about a minute to pick up some extra flavor and leave some nice grill marks.  Remove the rolls to a cutting board. Layer a couple slices of cheese inside each roll. Place a layer of peppers and onions on top of the cheese. Place a nice mound of sliced steak on top of the cheese. Top it all with another layer of grilled veggies. Move the sandwiches to the grill over indirect heat and close the lid. Give them just a minutes or two to just kind of heat up, and melt the cheese. Recipe makes about 4 very healthy, and fulfilling cheese steaks!!!

BOOM! You're ready to eat. Crack open a few beers, crank up the tunes, and let the good times roll! 

Here's to music, here's to food \m/ !!!

 Grilled Cheese Steak...

Grilled Cheese Steak...

Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!

For this edition of Supersonic Singles, I decided to cook my version of a cheese steak, but I need to make it Supersonic, and needed to make it on the grill! I decided to roll with traditional Ribeye steak. I grilled them up, sliced them up nice and thin and tossed them with herbed compound butter. Served on a grilled crusty roll with plenty of grilled peppers and onions, and American cheese! Yes, that's right, good old childhood pasteurized processed cheese food!! Serve this one with plenty of beer! A true classic and one hell of a sandwich!!! So strap in, hang on, and let's make some cheese steaks!!! 

I've paired this killer griller cheese steak with a brand new, aptly titled tune, Steak Sub Thursday (recorded and mixed by Ryan Cullen, Summer 2016) from Annapolis math rockers, 3rd Grade Friends!

  3rd Grade Friends: Robin Eckman-Drums, Samples, Voice Joseph E. Martin-Guitar, Voice

3rd Grade Friends: Robin Eckman-Drums, Samples, Voice Joseph E. Martin-Guitar, Voice

"Their music is a JUXTAPOSITION of structured mathrock and chaotic punk..."

3rd Grade Friends is a power duo appropriately composed of third grade friends, Rob and Joe. Rob’s polyrhythmic drums sync perfectly with Joe’s hypnotic guitar work proving both are masters of their instruments. Their music is a juxtaposition of structured mathrock and chaotic punk, combined with long spacey throw back prog solos. And none of this will make sense, but when you see the chemistry of these old friends and combine it with the elementary school themed song names, you’ll laugh and cry as you remember recess with your old friends. Maybe you’ll call those old playground pals, meet up and discuss the old days, rekindling a friendship you both once forgot. And then you can look back and say “it was all thanks to 3rd Grade Friends”. - Eric Disque, Spiritual Advisor

3rd grade friends:

Band Camp



Chef Jeremy Davis
Producer, Second Camera, Editor

Tonya Davis
Camera, Co-Producer