Recipe
Ingredients
2 ribeye steaks (or New York strip)
1 red pepper julienne
1 green pepper julienne
1 onion sliced
2 tbsp salt
1 tbsp black pepper
2 tbsp cumin
2 tbsp paprika
1 tbsp garlic powder (optional)
2 tbsp olive oil
2 slices Swiss cheese
2 slices Provolone cheese
½ cup of shredded Colby Jack
Preparation
Step 1: Ribeye
1. Let the steaks sit out and come to room temperature before preparing
2. Pat any moisture from off the steaks
3. Season with salt, pepper, cumin, paprika and garlic powder
4. In hot pan add a tbsp of olive oil and sear steaks to an internal temperature of 130 degrees F or 55 degrees C
5. Let rest 5-8 mins whilst preparing the veg
Step 2: Bread
1. Slice bread with a serrated bread knife
2. Melt down some butter with a spring of fresh thyme
3. Toast bread in oven until golden brown
4. Immediately after toasting bread rub a garlic clove on bread
Instructions:
1. In a hot pan add a tablespoon of olive and sauté sliced mushrooms, bell pepper, and onion until tender
2. Season with salt and pepper to taste
3. Slice steak into edible strips
4. Heat up cast iron skillet and add a tsp of olive oil
5. Lay sliced steak and cooked veg over top
6. Add all three cheeses; Swiss, Provolone, and Colby Jack over top and finish melting with a blow torch (if available)
7. Using a spatula remove and lay over bread
8. Cover with top roll and slice down the middle
9. Serve with French fries and pickles
10. Enjoy
