Cheesesteak
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.
- 2Take your shaved ribeye steak and plop it into a hot skillet with high smoke point oil like avocado oil, set to medium heat.
- 3Take your shaved ribeye steak and plop it into a hot skillet with high smoke point oil like avocado oil, set to medium heat.
- 4Use a spatula and a wooden utensil to shred the meat down finely as it cooks.
- 5Use a spatula and a wooden utensil to shred the meat down finely as it cooks.
- 6Use a spatula and a wooden utensil to shred the meat down finely as it cooks.
- 7Once the meat is chopped up, season it with a pinch of salt, a dash of black pepper, and a pinch of garlic salt.
- 8Once the meat is chopped up, season it with a pinch of salt, a dash of black pepper, and a pinch of garlic salt.
- 9Once the meat is chopped up, season it with a pinch of salt, a dash of black pepper, and a pinch of garlic salt.
- 10Take your roll, butter it, and gently toast it in the oven to warm it up.
- 11Take your roll, butter it, and gently toast it in the oven to warm it up.
- 12Take your roll, butter it, and gently toast it in the oven to warm it up.
- 13Once your meat is browned, pile it up in the center of the pan.
- 14Once your meat is browned, pile it up in the center of the pan.
- 15Once your meat is browned, pile it up in the center of the pan.
- 16Lay American cheese over your meat in the pan, ensuring not to be skimpy on the cheese.
- 17Lay American cheese over your meat in the pan, ensuring not to be skimpy on the cheese.
- 18Lay American cheese over your meat in the pan, ensuring not to be skimpy on the cheese.
- 19If possible, cover the pan to melt the cheese faster.
- 20If possible, cover the pan to melt the cheese faster.
- 21If possible, cover the pan to melt the cheese faster.
- 22Once the cheese is almost melted, take your roll and lay it over top of the meat for about 30 seconds.
- 23Once the cheese is almost melted, take your roll and lay it over top of the meat for about 30 seconds.
- 24Once the cheese is almost melted, take your roll and lay it over top of the meat for about 30 seconds.
- 25After 30 seconds, use a spatula to get all the steak into the roll.
- 26After 30 seconds, use a spatula to get all the steak into the roll.
- 27After 30 seconds, use a spatula to get all the steak into the roll.
- 28Scoop up any meat you missed and add it into the roll.
- 29Scoop up any meat you missed and add it into the roll.
- 30Scoop up any meat you missed and add it into the roll.
- 31Immediately place the cheesesteak in tin foil and roll it up tightly to allow the structure of the sandwich to take place.
- 32Immediately place the cheesesteak in tin foil and roll it up tightly to allow the structure of the sandwich to take place.
- 33Immediately place the cheesesteak in tin foil and roll it up tightly to allow the structure of the sandwich to take place.
- 34Cut the cheesesteak in half to reveal the thinly shredded meat and melted cheese inside.
- 35Cut the cheesesteak in half to reveal the thinly shredded meat and melted cheese inside.
- 36Cut the cheesesteak in half to reveal the thinly shredded meat and melted cheese inside.
- 37Serve with optional toppings like ketchup, cherry peppers, cherry pepper relish, or long hots.
- 38Serve with optional toppings like ketchup, cherry peppers, cherry pepper relish, or long hots.
- 39Serve with optional toppings like ketchup, cherry peppers, cherry pepper relish, or long hots.
Ingredients
- Seeded roll
- Seeded roll
- Seeded roll
- 1 pound Shaved ribeye steak
- 1 pound Shaved ribeye steak
- 1 pound Shaved ribeye steak
- Cheese Whiz or American cheese (Cooper Sharp recommended)
- Cheese Whiz or American cheese (Cooper Sharp recommended)
- Cheese Whiz or American cheese (Cooper Sharp recommended)
- Onions
- Onions
- Onions
- High smoke point oil (like avocado oil)
- High smoke point oil (like avocado oil)
- High smoke point oil (like avocado oil)
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Salt
- 1 dash Black pepper
- 1 dash Black pepper
- 1 dash Black pepper
- 1 pinch Garlic salt
- 1 pinch Garlic salt
- 1 pinch Garlic salt
- Ketchup
- Ketchup
- Ketchup
- Cherry peppers
- Cherry peppers
- Cherry peppers
- Cherry pepper relish
- Cherry pepper relish
- Cherry pepper relish
- Long hots
- Long hots
- Long hots
- Butter
- Butter
- 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.