Seed Oil Free Gluten Free Cheesesteak
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.7(4)
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Learn more →Ingredients
4 servings
For the cheesesteak
- 1 ½ lb ribeye steak, trimmed
- 2 tbsp vegetable oil, divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium yellow onion, halved and thinly sliced
- 1 green bell pepper, thinly sliced
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 6 oz provolone cheese, thinly sliced
For serving
- 4 gluten free hoagie rolls, split
- hot sauce, to taste (optional)
Instructions
- 1
Wrap the ribeye tightly in plastic wrap and freeze for 25–30 minutes, until the meat is firm but not frozen solid. This makes it much easier to slice very thin.
- 2
Using a sharp knife, slice the chilled ribeye across the grain as thinly as possible — ideally 1/8 inch or thinner. Set aside.
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