Thin-sliced ribeye gets seared hot and fast until deeply browned, then tossed with sweet, golden-edged onions and green bell pepper for that classic sandwich-shop flavor in every bite. A hit of garlic powder and a good crack of black pepper season the whole skillet, and a slice of melty dairy free cheese gets tucked over each portion until it's gooey and steaming. The steak is sliced paper-thin for maximum tenderness, and pressing it hard against the skillet gives you those signature crispy, caramelized edges. Pile the finished, cheesy filling into your favorite gluten free rotation staple and you've got a hearty, satisfying sandwich night without any fuss. It's a genuinely great option if you're eating gluten free and craving that iconic cheesesteak flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Place the ribeye in the freezer for 30 minutes, until firm but not fully frozen — this makes it much easier to slice paper-thin.
Using a sharp knife, slice the steak as thinly as possible across the grain, aiming for slices no thicker than 1/8 inch. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
