(Sunday) Cheese Steak Sandwiches

*We call this the Sunday Cheese Steak Sandwich, because it’s a regular treat at our house during football season. This recipe makes four big sandwiches. It’s an extravagance to use rib eye, but because they’re better marbled than most steaks, they give you the best flavor. You can go two ways with this sandwich: cut the meat raw, preferably after it’s been in your freezer for 30 minutes, into ultra-thin slices. Cook each of these slices in a hot pan for a traditional cheese steak sandwich. If you want less work, you can also sear the entire rib-eye, and cut it thinly after it’s cooked. Try the sandwich both ways, and see which you like better. Either way, when you want something rich and meaty, this sandwich satisfies. The cheese part of this cheese steak comes from the homemade provolone cheese sauce recipe to follow.

24 ounces rib-eye steak
6 tablespoons olive oil
2 tablespoons chopped fresh oregano
4 crusty hoagie rolls
1 large yellow onion, cut into paper-thin slices
1 each sweet green and red peppers, thinly sliced
1 cup thinly sliced mushrooms
1/2 teaspoon salt
Freshly ground black pepper

If you want a traditional cheese steak sandwich, wrap the rib-eye in plastic wrap and put it in your freezer for 30 minutes. If you’d rather cook the rib-eye whole, and slice it after cooking, there’s no need to freeze it.

Heat a cast-iron iron skillet (or a heavy skillet) and add 3 tablespoons of oil to the pan. Sauté the peppers and mushrooms until slightly softened, about 3 minutes. Add onions and sauté to desired doneness. Transfer the peppers, mushrooms, and onions to an ovenproof platter, and keep the vegetables warm in a low oven.

Take your rib-eye out of the freezer and carefully cut it into very thin slices.

Pour the remaining oil into the pan. As soon as the oil is hot, sauté the thin slices of raw meat quickly on both sides, chopping and/or slicing it up as it cooks. Add chopped oregano and sauté quickly.

With tongs, place about 6 ounces of the meat into each of the rolls, and top with the onions, peppers and mushrooms. Pour warm provolone cheese sauce over the meat and vegetables and serve immediately.


California Seven Layer Dip
(Sunday) Cheese Steak Sandwiches
Homemade Provolone Cheese Sauce
Feta Spread, Htipiti


About Cat Cora