The best Super Bowl snacks from the Godfather of the Grill

The Godfather of the Grill, Ted Reader was in our kitchen this morning cooking up the best snacks for the big game this weekend.

On the menu: Flat-iron Philly cheese steak roll up sliders and ‘walking nachos’

If you want to make this on Sunday, or any day, follow the recipe below and check out some of Ted’s previous Super Bowl eats appearances.

Special Equipment
Basting Brush
Plastic Wrap
Fry pan
8 x 10-inch pieces butcher twine
Scissors

Ingredients
Cheese Mixture
1-wheel Boursin fine herbs cheese, softened or cream cheese
1 cup grated mozzarella cheese

Onions n Peppers
2 tbsp olive oil
1 medium yellow onion, peeled sliced
1 medium red bell pepper, seeded, julienne cut
1 medium poblano or green pepper, seeded, julienne cut
1 medium banana pepper, seeded, julienne cut
¼ cup grated parmesan
¼ cup chopped fresh dill
Fresh ground pepper, to taste

Flat Iron Philly Cheese Steak Roll Ups
4 x 4 oz Canadian Beef Flat Iron Steak
4 tsp olive oil
4 tsp Bone Dust Steak Spice (or your favourite steak spice)
4 tsp Dijon mustard
4 slices deli cut Montreal smoked meat or pastrami approx. 1-2 oz each
8 tbsp cheese mixture (recipe above)
1 cup sautéed peppers n onions mixture (recipe above)
2 mozzarella cheese strings, halved across the string
¼ cup chopped fresh dill
8 rustic dinner rolls

Instructions
Cheese Mixture (Makes 2 cups)
In a bowl mix together the softened cream cheese and mozzarella cheese
Set aside keeping at room temperature

Onions n Peppers (Makes about 3 cups)
Heat the oil in a large fry pan and sauté the onions for 4 to 5 minutes, stirring frequently until tender and starting to caramelize, add in the peppers and continue to cook for 2 to 3 minutes, stirring until tender.

Remove from heat and allow to cool. Once the onion pepper mixture is fully cooled add in the parmesan cheese and dill and season to taste with a little freshly ground black pepper. Set aside.

Flat Iron Philly Cheese Steak Roll Ups
Slice the flat irons through the middle to butterfly the steak. Repeat with remaining steaks.

Place 1 butterflied steak between two sheets of plastic wrap and gently pound the steak to make it a uniform thickness and to stretch it a little. You want the steak to be about ¼ inch thick. Repeat with remaining steaks.

Brush steaks all over with a little olive oil and season with steak spice.

Lay the steak out onto a flat work surface or cutting board and brush the top side of the steak (side facing you) with a little Dijon mustard.

Take a slice of smoked meat (folding it if necessary) and lay it on top of the flat iron steak.

Spread 2 tbsp of softened cheese mixture over the entire surface of the smoked meat.

At one end place a little bundle of sautéed onions and peppers (about ¼) mixture. Place a piece of cheese string on top of the onions and pepper and press it into the mix.

Starting at the onions and pepper end roll up the steak into a pinwheel, nice and tight. Secure with two pieces of butcher twine or with a couple of wooden toothpicks. Repeat with remaining steaks.

Place rollups onto a plate, cover with plastic wrap and refrigerate for a minimum of 1 hour. This will allow the bundles to set/firm and make it easier to handle when you grill ’em.

Preheat the grill to medium high about 450-550 degrees F.

Grill Steak for 2 to 3 minutes per side for medium rare doneness. Remove from the grill and rest for 5 minutes.

Toast some buns. Schmeer with extra cheese mixture. Top with extra peppers and onions.

Slice Steak Roll Up in to three or four rounds. Place a round or two on the toasted buns.

Serve immediately.