Ribeye Cheesesteak Sandwich
This ribeye cheesesteak sandwich is tender, flavorful, and packed with gooey cheese, making it a perfect meal for lunch or dinner!
Ingredients
- 1 lb ribeye steak
- 1 large onion diced
- 1-2 cups shredded provolone cheese or cheese of your choice
- 2 hoagie rolls or Barilla rolls
- 1 tbsp butter optional for toasting rolls
- 1 tbsp all-purpose seasoning
- 1 tbsp taco seasoning optional for flavor twist
- 1 tbsp olive oil or vegetable oil
Instructions
Freeze the Ribeye:
- Place the ribeye steak in the freezer for about 45 minutes to make slicing easier.
Prep the Onion:
- While the steak is in the freezer, dice the onion. Heat a griddle or skillet over medium-high heat and add olive oil. Sauté the onion until softened and caramelized (about 5-7 minutes). Set aside.
Slice the Ribeye:
- Remove the ribeye from the freezer and slice it into thin strips.
Cook the Steak:
- Add the ribeye to the hot griddle or skillet. Spread it out evenly and season with all-purpose seasoning and taco seasoning. Cook until browned (about 3-5 minutes).
Combine Steak and Onions:
- Mix the cooked onions with the ribeye steak.
Add Cheese:
- Spread shredded cheese over the steak and onion mixture. Allow it to melt (1-2 minutes).
Toast the Rolls:
- Optionally, spread butter on the hoagie rolls and toast them on the griddle for 20-30 seconds.
Assemble the Sandwich:
- Place the rolls directly over the steak and cheese mixture, and carefully flip everything into the roll. Wrap the sandwich in parchment paper for 3-4 minutes to soften the bread and let the flavors meld.
Serve:
- Unwrap and enjoy your ribeye cheesesteak sandwich!