A cheesesteak sandwich that can hold its own against any Philly food truck - sit back and watch us make two versions of this, one with cheese whiz, one with provolone, both lights-out amazing!
2 lbs Thinly Sliced Ribeye (cap on if you can find it!)
Butter
1 Green Bell Pepper
2-3 thin sliced onions
2-3 Some jalapenos
Italian Rolls (or other rolls)
A jar of Cheese Whiz
a few slices of Provolone Cheese
A griddle or other flat-top add-on to your grill
First things first: as in every recipe, chop & slice your veggies before anything else - it's just good kitchen etiquette. Then gather all of the other ingredients and utensils that will be used during this cook. This one's gonna go fast, so it's good to have everything ready and within arms reach.
Next, it's time to set up the grill. You can do this on a griddle, flat-top grill, or on a cast iron skillet. Once it's going, butter up the cooking surface so the veggies won't stick to it while cooking.
Let's get cooking! The first thing to go on the griddle will be the veggies. Season with SPG (or whatever you like) and cook until they soften up a little bit. Then move the veggies aside, to a spot with lower heat, so they can keep cooking
Buckle up, ladies and gents. Once the thin slices of ribeye go on the griddle, there's no turning back. Once the sizzling starts hit the beef with some of the SPG, and get to chopping! Using your spatula, break the meat into smaller bites. At the same time, steam the rolls/buns.
Once the steak is done, bring the veggies back and incorporate the two. If you're going for Provolone cheese, incorporate that now as well (the Cheez Whiz goes on after the sandwich comes off the grill).
This is it - grab the steamed rolls, and load them up with all that beefy, cheesy goodness. If you like Cheez Whiz, warm it up in the microwave before putting it on the sandwich. Then slice it in half if you’re cooking for a lightweight (or don't) and get down to business!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
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This is the steak that wins championships - literally. With just a few simple steps, the right seasonings, and a bit of confidence, you can turn an ordinary ribeye into a $10,000-worthy masterpiece cooked to perfection.
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