Looking for a quick yet filling lunch then look no further than this ribeye cheesesteak sandwich! Made on the griddle, it’s full of amazing savory beef and cheese flavors. Serve it on a toasted bun and lunch is served.
Hack on how to thinly slice steak.
For this recipe, I went with a ribeye steak, but any cut of meat will work. Does not have to be expensive. The trick to getting thinly sliced steak is to harden the meat. Place it in the freezer for 20 -30 minutes, remove and slice right away. Works every time.
Once the meat is sliced, drizzle some olive oil and season with your choice of steak seasoning. I wanted a burst of flavor for this cook and went with WoodFire + Whiskey’s new rub Jalapeno Ranch Seasoning. It has a really nice kick to it from the peppers and delivers on the savoriness from the spices.
Next, chop up a yellow onion and set aside while you preheat the griddle.
Prepare and grill the ribeye cheesesteak sandwich
Preheat the griddle to a medium heat and spread olive oil on the flat top. Pour the freshly chopped onions on the griddle and start flipping. Season with the Jalapeno Ranch Seasoning and continue to flip as they sauté over the heat. Once they get to a crunchy soft texture, turn the heat to low while the stay warm.
On the other side of the griddle, over high heat, add in the thinly sliced ribeye. Using griddle spatulas, separate the slices and start slicing the ribeye into small bite size pieces. Continue to flip making sure to cook all side.
Next mix in the sautéed onions. Separate the meat evenly into your serving sizes and cover each with slices of provolone cheese.
While the cheese is melting, place the sandwich rolls open face down on the flat top to get a nice toast on the inside.
Spread some mayo on the toasted sides and with one scoop, using the griddle spatula, pick up one of ribeye cheesesteaks sections and place it directly on the bread. No other toppings are needed. Enjoy!
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Ribeye Cheesesteaks
Ingredients
- 1 Ribeye steak
- 1 Yellow onion
- 4 Provolone cheese slices
- 2 tbsp Jalapeno Ranch seasoning
- 1 tbsp Olive oil
- 2 Soft sub rolls
Instructions
- Place the ribeye in the freezer for 20 -30 minutes, remove and slice right away.
- Drizzle some olive oil and season with the Jalapeno Ranch seasoning.
- Chop up a yellow onion and set aside.
- Preheat the griddle to a medium heat and spread olive oil on the flat top. Pour the freshly chopped onions on the griddle and start flipping. Season with the ranch seasoning and continue flipping.
- On the other side of the griddle, over high heat, add in the thinly sliced ribeye. Using griddle spatulas, separate the slices and start slicing the ribeye into small bite size pieces. Continue to flip making sure to cook all side.
- Next mix in the sautéed onions. Separate the meat evenly into your serving sizes and cover each with slices of provolone cheese.
- Toast the bread and spread some mayo on the toasted sides and with one scoop, using the griddle spatula, pick up one of ribeye cheesesteaks sections and place it directly on the bread.
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