Who doesn’t like a cheesesteak? Gooey cheese melted over seasoned beef and toothsome bread makes for a delectable dinnertime treat. NOTE: this recipe requires you to put the steak in the freezer about an hour before cooking, so plan ahead.

Ingredients

• 1 pound ribeye steak
• Garlic salt
• 1/2 bell pepper
• 1/2 white onion
• 1 tbsp. butter
• 8 slices provolone cheese
• Mayonnaise
• Garlic butter
  • Either store-made garlic butter OR you can melt 2 tbsp of butter and mix with 1 tsp garlic salt and 1/2 tsp minced garlic.
• 4 Martin’s hoagie rolls (not an affiliate link, we just like these specific buns)

Process

1. One hour before cooking: place the ribeye steak into the freezer.
2. After 1 hour has passed, take a sharp knife and slice the ribeye into very thin slices.
3. Season the sliced ribeye liberally with garlic salt. Set it aside.
4. Slice your onion and pepper into thin slices.
5. Heat up a flat top or a plug-in skillet to 400 degrees. Once hot, melt the butter and cook the onions and peppers. Use tongs to separate them into four even columns of onions and peppers.
6. Turn on your broiler.
7. Place the shaved ribeye in the gaps between the columns. Turn it every two minutes or so with your tongs.
8. While the ribeye sizzles: slather the Martin’s rolls with garlic butter. Toast them under the broiler. Remove them from the oven and add mayonnaise (if desired).
9. Once the ribeye is cooked: arrange the ribeye, peppers, and onions into four columns on the griddle. Put two slices of provolone on top of each column and the griddle loosely with foil or a pan lid until the cheese is melted.
10. Use your tongs to scoop the meat, onions, and peppers into the toasted buns.
11. Serve! Enjoy these melty, toasty sandwiches and add them to your rotation because they’ll be back.

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