Nitrate & Nitrite Free Cheesesteak-Style Steak Sandwich
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb ribeye steak, partially frozen and sliced paper-thin against the grain
- 2 tbsp vegetable oil, divided
- 1 large yellow onion, halved and thinly sliced
- 1 green bell pepper, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp worcestershire sauce
- 6 oz provolone cheese, thinly sliced
For the sandwiches
- 4 hoagie rolls, split lengthwise
- 1 tbsp unsalted butter, softened
- mayonnaise, for spreading (optional)
Instructions
- 1
Place the ribeye steak in the freezer for 25–30 minutes, until firm but not fully frozen. Using a sharp knife, slice the steak as thin as possible (about 1/16 inch) against the grain. Set aside.
- 2
Heat 1 tbsp of the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Add the onion and bell pepper with a pinch of salt and cook, stirring occasionally, until softened and the onion is golden at the edges, about 8–10 minutes. Transfer the vegetables to a plate and set aside.
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