Monday, May 9, 2011

Sasha's Kitchen: Rib Eye Cheesesteaks

I know I have written about cheesesteak before, but I could not help myself. I made this a couple of weeks ago and it was just too good not to share on A Kitchen In Brooklyn. Sure, I love the Philly style cheesesteak with thinly slice steak, onions and liquid cheese, but this at home "dressed up" style cheese steak made with rib eye is pretty good as well. There's plenty of ways to make a great cheesesteak or steak sandwich, but this one incorporates my preferences - grass fed rib eye, caramelized onions, provolone cheese and roasted red pepper, on a delicious long sandwich roll. My love for this sandwich comes from my college days at Haverford College and some great steaks at Genos and Pats.

Sasha's Rib Eye Cheesesteak

3/4 lb rib eye, thinly sliced
two onions, sliced
2 T of sugar
canola oil  or olive oil
2 long Italian rolls or hoagie rolls
1 roasted red pepper, sliced
provolone cheese (1/4 lb)

To prepare the meat, we chose to season and cook the steak on a grill pan, about medium. A the end of the grilling process, my husband sliced the rib eye thinly using an electric meat knife. It is worth noting that I used grass fed rib eye for this recipe, which is the healthiest type of red meat to be eating if, like me, you care about your body and your planet. You could also slice the meat before cooking if you prefer and it might cook much faster. But I found my method to work just fine.

Then I prepared the onions by sautéing them with the sugar and canola oil to caramelize the onions. I prepared the sandwiches with the hoagie rolls, onions, roasted red pepper slices and cheese and put both sandwiches in the oven to toast until the cheese was fully melted.  The result was mouthwateringly good! I like mine plain, but feel free to douse with hot sauce or steak sauce if you prefer.


1 comment:

Related Posts with Thumbnails Share