Ribeye Cheesesteak Sandwich

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4.67 from 3 votes

Made on a weber griddle, this ribeye cheesesteak sandwich is full of amazing savory beef and cheese flavors

Prep Time15

Cook Time20

Course: Snack, Appetizer, Main Course

Cuisine: American

Keyword: grilling recipes, grillin with dad recipes, grilling with dad recipes., cheese steak sandwich, cheesesteak sandwich, griddle recipe, griddle cheesesteak, ribeye, grilled ribeye, ribeye steak, sliced ribeye,, grilled margarita chicken, grilled chicken breast recipes, chicken recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes, homemade pesto

Servings: People

Author: Maciek Zurawski

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.

Notes

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.

Use a more economical cut of meat if you do not want to spend on a Ribeye steak.

Nutrition