Recipe

Servings: 4

Prep Time:  25 minutes 

Cook Time: 10 minutes

Ingredients:

• kosher salt and freshly ground pepper to taste
• 1.5-2 lb ribeye steak, trimmed
• 4 hoagie rolls
• 2 tbsp vegetable oil, divided
• 1 small onion, finely diced

Cheese Sauce:

• 1 cup whole milk
• 6 oz provolone cheese, finely chopped
• 4 oz American cheese (about 6 slices), finely chopped 
• 1 tbsp cornstarch

Instructions:

1. Place the steak on a parchment lined plate and freeze for 20 minutes. Preheat oven to 350°F. 
2. Cheese Sauce: In a medium saucepan bring the milk to a simmer over medium heat. Stir frequently to prevent burning on the bottom. In a medium bowl, toss the cheeses with the cornstarch. Slowly stir in the cheese, one handful at a time, until all the cheese is incorporated and melted. Season with salt and pepper to taste. Turn off heat and cover. Optional: Once finished, use an immersion blender to carefully blend the sauce to create an extra smooth texture.  
3. Wrap the rolls in foil and place on a sheet tray. Heat in the oven for 7-10 minutes until fully warmed through. Remove from the oven and set aside. Keep rolls wrapped in foil on the sheet tray until serving.
4. Remove the meat from the freezer and place on a cutting board. Using a sharp knife, thinly slice against the grain into strips. Pat meat dry with a paper towel. 
5. Heat half the oil on a large griddle pan or in a large cast-iron skillet over medium-high heat. Add the onions and sauté until softened and just starting to turn brown, about 5 minutes.   
6. Transfer the onions to a bowl and add the remaining oil and meat to the pan. Use a spatula to chop into pieces. Cook 2-3 minutes until golden brown and it reaches at least 145°F. Cook meat in two batches if using a smaller pan. 
7. Add all the onions back to the pan. Season with salt and pepper and toss to combine. Turn off heat. 
8. Split each roll down the middle, careful not to fully cut all the way through. Spoon cheese sauce over the surface of the bread and then top with beef and onions. Serve with Italian relish slaw on the side and plenty of napkins. Enjoy!

Italian Relish Slaw

Giardiniera is an Italian pickled vegetable relish with lots of bright flavor. It’s sold jarred in stores and comes in either mild or spicy varieties. Either will work in this slaw but we like the kick from the spicy version. If you are only able to find giardiniera packed in oil, then use red wine vinegar as a substitution in the recipe. The perfect accompaniment to our skillet cheesesteak!  

Servings: 4-6

Prep Time: 10 minutes

Ingredients:

• 1 cup packed giardiniera vegetables, roughly chopped
• 3 tbsp giardiniera vinegar
• ⅓ cup mayonnaise
• 1 tbsp honey
• kosher salt and freshly ground pepper to taste
• 1 half small head of cabbage, thinly shredded 
• ¼ cup packed fresh parsley leaves, chopped

Instructions:

1. Whisk the vinegar, mayonnaise, and honey in a large bowl until combined. Stir in the chopped pickled vegetables. 
2. Add in the cabbage and parsley. Toss until thoroughly combined. Season with salt and pepper to taste. Serve immediately or chill for 30 minutes. Enjoy!