Ricky’s Philly Cheesesteaks
By Rick and James
Ingredients
- 2 ribeye steaks (slightly frozen for easier slicing)
- 1 large onion, thinly sliced
- 1–2 bell peppers, thinly sliced (any color)
- 4 sub rolls
- 4–8 slices provolone or another good melting cheese
- Salt, to taste
- Black pepper, to taste
Directions
- Place the ribeye steaks in the freezer for 30–45 minutes so they firm up and are easier to slice thinly.
- Thinly slice the ribeye, onion, and bell peppers.
- Preheat a griddle (such as a Blackstone) to medium-high heat.
- Place the fatty edges of the steak on the griddle first to render some fat for cooking and flavor.
- Cook the onions and peppers in the rendered fat until softened, then push them to one side of the griddle.
- Add the sliced ribeye to the hot surface and cook quickly, chopping and turning it with a spatula as it browns.
- Mix the steak with the onions and peppers and season with salt and black pepper to taste.
- Place the cheese slices over the meat mixture and allow them to melt.
- Toast the sub rolls cut-side down on the griddle in the remaining steak fat.
- Fill each roll with the cheesy steak mixture and serve hot.
