Ribeye Cheesesteak Recipe
This Ribeye Cheesesteak has a long crusty roll filled with tender pan fried juicy Ribeye steaks, green pepper, onions, mushrooms and melted provolone cheese. These Ribeye Sandwiches are finished in the oven and ready in just 30 minutes.
Ingredients
- ½ lb Ribeye steak
- 2 Tablespoons Worcestershire sauce
- Salt and pepper (to taste)
- 2 Tablespoons unsalted butter
- ⅓ green bell pepper
- ¼ yellow onion
- 1 cup mushrooms (optional)
- 4 slices provolone cheese
- 2 deli sub buns (or hoagie rolls)
Instructions
- Preheat the oven to 400 degrees F.
- In a zipper baggie, marinate the steak with the Worcestershire sauce, salt and pepper while you cut the vegetables.
- Slice the bell pepper, onion, and mushrooms.
- Drop the butter into a cast iron skillet and heat on medium high.
- Remove the steak from the marinade, put it in the pan and brown well without moving for about 5 minutes, until a good crust forms. Discard the marinade.
- Flip the steak over and cook about 5 more minutes or until a similar crust forms.
- Remove the steak from the pan and add the veggies to the pan.
- Cook for 3 - 5 minutes and remove from heat.
- Cut the Ribeye into 1/2 inch cubes or thin slices.
- Place the sub buns on a baking sheet lined parchment paper.
- Open the rolls and slice in half if they aren't already pre-cut.
- Cut each slice of provolone cheese in half and add two half pieces of cheese to the bottom of each deli roll.
- Top the cheese with the steak.
- Then add the green peppers, onions, and mushrooms.
- Finally, top with 2 additional half slices of cheese.
- Bake the sandwiches for about 10 minutes or until the cheese is melted.
Video
Nutrition
Serving: 1SandwichCalories: 676kcalCarbohydrates: 40gProtein: 40gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 125mgSodium: 854mgPotassium: 703mgFiber: 2gSugar: 8gVitamin A: 788IUVitamin C: 20mgCalcium: 330mgIron: 14mg
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