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Croatian “Cheesesteak”

Grilled steak stuffed with mushrooms, cheese, and smoked ham.


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Croatian “Cheesesteak”

Recipe Notes

  • Yield: Serves 4
  • Method: Direct grilling
  • Equipment: Small bamboo skewers or large wooden toothpicks

Ingredients

  • 4 broad, thin top round, sirloin, or thinly sliced New York strip steaks (each about 8 inches long, 4 inches wide, 1⁄4 inch thick and 6 to 8 ounces)
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 tablespoons Dijon mustard (optional)
  • 4 slices (1⁄8 inch thick, 6 ounces total) smoked cooked ham
  • 4 slices (1⁄8 inch thick, 6 ounces total) full-flavored cheese, such as Edam or Gruyère
  • 4 to 6 large button or cremini mushrooms, thinly sliced
  • 2 tablespoons vegetable oil, for basting

Recipe Steps

Step 1: Pound each steak with a mallet or meat tenderizer to flatten and tenderize it (the steaks will wind up about 2 inches longer after pounding). Season the top of each steak with salt and pepper. Spread the meat with the mustard, if using.

Step 2: Place a slice of ham on the lower half of a steak. Place a slice of cheese and a couple of slices of mushroom on top. Fold the top half of the meat over the bottom to make a sort of turnover. Pin the edge shut with bamboo skewers or toothpicks. Fill the remaining steaks the same way.

Step 3: Set up the grill for direct grilling and preheat it to high.

Step 4: When ready to cook, brush and oil the grill grate. Place the steaks on the hot grate and grill until nicely browned on the first side, 3 to 5 minutes. Turn the steaks and brush the grilled sides with some of the vegetable oil. Grill the second side until the steaks are nicely browned all over and the cheese is melted, 3 to 5 minutes more for medium. (Croatians prefer to eat this stuffed steak medium to medium-well done.) Use the poke test to check for doneness. Transfer the grilled steaks to a platter or plates, remove the skewers, and serve.

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