Thinly sliced ribeye, sauteed onions and bell peppers, loads of cheese, sourdough bread toasted on a hot panini press.
Cheese steak panini
Ingredients
- 1 lb rib eye thinly sliced
- 1 large onion sliced
- 1 yellow bell peppe or orange
- 1 tbs paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp pepper
- salt to taste
- 1 tbs cream cheese
- 3/4 cup shredded cheeze sharp cheddar or provolone
- french rolls or sourdough bread
Instructions
- Heat about a tablespoon of grapeseed or other oil along with a tablespoon of butter in a medium cast iron skillet on medium-high heat.
- Start sauteeing onions, once they have softened add bell peppers. Salt. Add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl.
- Next, brown the meat by placing a few (about 4-5) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating.
- Once all the meat is cooked, add one tablespoon of butter to the pan and dump meat, onions, and peppers back into the pan. Add cream cheese and allow to melt.
- Turn off the stove, add shredded cheese and stir. Either toast up a sub and add filling, or place between two slices of sourdough and toast up on a panini press (adding more cheese if desired).
Notes
Cheese Steak