How Could You Possibly Make Cheesesteak Better? Here is the Answer: Aged Ribeye Philly Cheesesteak
Let’s recreate a classic American sandwich! The Philly cheesesteak was born in the 1930s at a hot dog stand. Today, we’re making it with our own twist in the Galley of the Sun kitchen, using shaved aged ribeye and adding bell peppers to our easy recipes.
Ingredients
6 hoagie buns
2 T Wagyu beef tallow
1 sweet onion
1 red bell pepper
1-4 T of minced garlic (you know how we roll…)
3 lbs shaved ribeye
Steak seasoning
Salt and Pepper
12 slices of provolone cheese
1. Place the beef tallow in a skillet on medium high heat.
2. Once the tallow has melted, add the onions and peppers and a healthy pinch of salt and pepper.
3. Cook for about 10-15 minutes, stirring occasionally.
4. Add the garlic and stir until fragrant.
5. Remove onions and peppers from the skillet and place in a bowl.
6. Add the shaved ribeye to the skillet and cook until all of the deep red is gone. Add steak seasoning after the beef has cooked for a few minutes, then again right before finishing.
7. Place enough shaved ribeye for a sandwich on a griddle on medium heat, top with onions and peppers and 2 slices of provolone cheese. Cover with a metal bowl to aid in melting the cheese (approximately 3 minutes.
8. Remove the beef, onions and peppers and cheese from the griddle and place on a hoagie bun.
9. Serve and ENJOY!
Equipment:
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