Try this delicious Rotisserie Eye of Round recipe from Grillmaster Christie Vanover from Girls Can Grill. Put this on your list for your next delicious meal.
Ingredients
Dry Brine:
2 tablespoons brisket rub
2 cloves garlic, minced
1 tablespoon olive oil
1 beef eye of round
Philly Cheese Steaks:
1 green bell pepper
1 yellow bell pepper
1/2 yellow onion
1/4 cup water
Italian buns
Provolone cheese slices
Directions:
Dry Brine:
- Combine the brisket rub, garlic and olive oil.
- Rub all over the eye of round.
- Let rest, covered in the refrigerator overnight.
- Apply meat to spit.
- Cook at 300°F to reach an internal temperature of 130°F, about 1 hour.
Philly Cheese Steaks:
- Slice the peppers and onions. Add to the braising pan with 1/4 cup water under the spit. The juices from the beef will collect in the pan as it cooks.
- Once the meat is done cooking, pull the veggies out of the pan and set aside.
- Slice the beef and place in the pan of au jus.
- When ready to build your sandwich, place beef on an Italian roll. Top with cooked peppers, onions and two slices of provolone cheese.
- Place on the grill’s warming rack, over indirect heat, until the cheese is melted.
Rotisserie Eye of Round By Christie Vanover
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