Smoked Philly cheesesteak

Coat the ribeye with Dijon as a binder, then kosher salt and coarse ground black pepper, including the sides, and a little garlic powder.

Smoke the steak part of the way, pulling it at about 104 to 105 so it stays underdone inside.

Slice the poblano, Holland peppers and onions; pop the stems from the mushrooms and slice them thin.

Chill the steak in the fridge to firm up, then slice thin by hand, keeping the fat.

On a hot flat top, cook the poblano, Holland peppers and onions three to four minutes, then add the mushrooms and soften.

Season with a little salt and pepper, a splash of soy and a splash of Worcestershire; mix, cover with a lid and steam one minute until crisp-tender.

Toast the roll in a little oil on the flat top about a minute for colour.

Cook the sliced steak on the flat top about 30 seconds, seasoning it and separating the pieces.

Build the sandwich: whiz and provolone, vegetables, then steak.

Wrap in butcher paper and return to the smoker about 10 minutes to melt the cheese.