recipe
Philly Ribeye Cheese Steak Sandwich
5.0
The classic cheese steak sandwich recipe, with South Philadelphia origins dating back to the early 1930’s, is given a 21st-century makeover through the searing heat of a TRU-Infrared grill.A simply seasoned and sliced prime-grade rib eye is grilled to medium-rare perfection. Then onions, earthy mushrooms and sweet bell peppers are sautéd until c...
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Ingredients
 
olive oil
2
large sweet vidalia onions, sliced
4-6
cloves garlic, minced
8-12
ounces cremini mushrooms, chopped
1
large green bell pepper, sliced
1
large red bell pepper, sliced
 
unsalted butter
 
parsley, chopped
 
salt and fresh ground pepper to taste
2
pounds ribeye steak, trimmed and sliced razor thin
 
provolone cheese, finely grated
 
soft hoagie rolls, sliced open
Directions
1
Pre-heat grill to medium-high.
2
In heavy bottom pan over medium-high indirect heat, bring 2 tablespoons of oil to gentle simmer.
3
Toss in the onion and garlic, then cover the grill and sauté 2-3 minutes or until fragrant.
4
Add in the mushrooms and peppers, then cook for an additional 7-10 minutes with the grill lid closed, or until the peppers are just tender.
5
Remove from the heat, fold in 1 tablespoon each of the butter and parsley. Season to taste. Cover and set aside.
6
Meanwhile, in another heavy bottom pan over indirect heat, bring 2 tablespoons of olive oil to a gentle simmer, then add the sliced steak, searing the meat 2 minutes per side with the grill lid closed.
7
When flipping over the steak to sear the second side, add the provolone cheese and cook until the cheese melts.
8
Lightly butter and toast the hoagie rolls over direct heat on the grill.
9
Load the rolls with the steak and melted cheese, then the onions, peppers and mushrooms.
10
Season to taste, plate with chips and serve.
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