This Philly Cheese Steak Sandwich is an Australian take on the American classic. It features rib eye smoked then smothered in a homemade cheese sauce.
About Matthew Staunton
Though he grew up in Australia cooking and enjoying barbecue, like roasts and grilled chicken, it wasn’t until recently that Matthew discovered the “low and slow” barbecue technique which really opened a new world for him. He created the Smoking Coals Barbecue team a few years back to further explore this specific type of food.
Though he has a customized smoker at home, when on the competition route Matthew uses 55-gallon drum smokers. One of his favorite dishes to prepare is lamb, which has won his team more trophies than any other competition category.
When the Smoking Coals Barbecue team started cooking in Sydney, Australia in 2015, they came together with a lot of experience in wood and charcoal cooking. They trained and competed, and eventually became a worldwide powerhouse. In fact, in only their first year as a team, they brought home 20 category wins, two reserve grand championships, and one grand championship win.