Ricky’s Philly Cheesesteaks

Directions

1. 1

   Place the ribeye steaks in the freezer for 30–45 minutes so they firm up and are easier to slice thinly.

2. 2

   Thinly slice the ribeye, onion, and bell peppers.

3. 3

   Preheat a griddle (such as a Blackstone) to medium-high heat.

4. 4

   Place the fatty edges of the steak on the griddle first to render some fat for cooking and flavor.

5. 5

   Cook the onions and peppers in the rendered fat until softened, then push them to one side of the griddle.

6. 6

   Add the sliced ribeye to the hot surface and cook quickly, chopping and turning it with a spatula as it browns.

7. 7

   Mix the steak with the onions and peppers and season with salt and black pepper to taste.

8. 8

   Place the cheese slices over the meat mixture and allow them to melt.

9. 9

   Toast the sub rolls cut-side down on the griddle in the remaining steak fat.

10. 10

    Fill each roll with the cheesy steak mixture and serve hot.