Ribeye is the canonical cheesesteak meat but I nearly always use flat iron steaks. This one was cut thin while semi-frozen and tossed in a bowl with onions, green peppers, and salt and pepper. It marinated for an hour or so – the onions started to wilt a little.That’s provolone starting to melt into the steak and veggies. I turned small stainless bowls upside down over the two piles to help it along.It worked pretty well. This is the closest I’ve come to this particular style of cheesesteak, I usually go with a cheese sauce poured over the meat in the bun, and I think I prefer that method although it is just a touch more trouble.
Posted on June 23, 2017, in Back to Basics Cooking, Fun with Food, JeffreyW, Recipes and tagged buns, cheesesteak, griddle, grill, onions, peppers, provolone, sammich, sandwich. Bookmark the permalink. Comments Off on Cheesesteak.