Serves 1
Directions
- 1Take your shaved ribeye steak and plop it into a hot skillet with high smoke point oil like avocado oil, set to medium heat.
- 2Use a spatula and a wooden utensil to shred the meat down finely as it cooks.
- 3Once the meat is chopped up, season it with a pinch of salt, a dash of black pepper, and a pinch of garlic salt.
- 4Take your roll, butter it, and gently toast it in the oven to warm it up.
- 5Once your meat is browned, pile it up in the center of the pan.
- 6Lay American cheese over your meat in the pan, ensuring not to be skimpy on the cheese.
- 7If possible, cover the pan to melt the cheese faster.
- 8Once the cheese is almost melted, take your roll and lay it over top of the meat for about 30 seconds.
- 9After 30 seconds, use a spatula to get all the steak into the roll.
- 10Scoop up any meat you missed and add it into the roll.
- 11Immediately place the cheesesteak in tin foil and roll it up tightly to allow the structure of the sandwich to take place.
- 12Cut the cheesesteak in half to reveal the thinly shredded meat and melted cheese inside.
- 13Serve with optional toppings like ketchup, cherry peppers, cherry pepper relish, or long hots.
Ingredients
- Seeded roll
- 1 pound Shaved ribeye steak
- Cheese Whiz or American cheese (Cooper Sharp recommended)
- Onions
- High smoke point oil (like avocado oil)
- 1 pinch Salt
- 1 dash Black pepper
- 1 pinch Garlic salt
- Ketchup
- Cherry peppers
- Cherry pepper relish
- Long hots
- Butter
Equipment
SkilletSpatulaWooden utensilTin foilKnifeCutting boardOven
Tips
- Use a seeded roll for the bread.
- Only use Cheese Whiz or American cheese; Cooper Sharp is recommended.
- Onions are the only acceptable topping; avoid bell peppers.
- Shred the ribeye steak finely while cooking, do not chop it into thick pieces.
- Season the meat simply with salt, black pepper, and a pinch of garlic salt to let the ribeye flavor speak for itself.
- Toast the buttered roll gently in the oven.
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