It is believed that the cheesesteak was originally invented in the 1930s when a hot dog vendor named Pat Olivieri cooked up some steak on the grill for a tasty lunch. The story goes that a passing cab driver thought it smelled so good he asked if he could get one too. Word soon spread of this delicious combination and the rest is history. You can easily whip up our version of this classic sandwich in your own kitchen. And although it may not be traditional for a Philly-style sandwich, we’ve used the ultra rich ribeye drippings as an au jus since they were just too good to pass up. 

Cheesesteak

  • Servings: 4
  • Difficulty: 2 hours and 55 minutes
  • Print

Ingredients

  • 1 lb ribeye, cut into ⅛” thick slices
  • 1 red pepper, cut into ¼”wide slices
  • 1 green pepper, cut into ¼”wide slices
  • 1 yellow onion, cut into ¼”wide rounds
  • 1 tsp kosher salt, divided
  • 1 tsp fresh ground pepper, divided
  • 1 tsp garlic powder, divided
  • 1 tbsp olive oil, divided
  • 8 slices provolone cheese
  • 4 hoagie rolls, 8” each, sliced in half lengthwise

Directions

1) In a medium bowl, combine sliced ribeye, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tbsp olive oil. Transfer mixture to Suvie pan, top with cheese slices, and load into upper right cooking zone.

2) In another medium bowl, combine sliced vegetables, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tbsp olive oil with a spatula. Add mixture to a second Suvie pan, and load into upper left cooking zone. 

3) Remove sauce warming pan from bottom left cooking zone. Wrap hoagie rolls in aluminum foil and load into bottom left cooking zone. Load empty starch pan into lower right cooking zone. Fill reservoir, enter cook settings and set to Cook Now or Schedule. 

My Cook > Slow Cook Settings

High, 1 hour

Starch: 0 minutes

4) After the cook, remove pans from Suvie. To serve, divide meat and pepper mix between hoagies. Pour juice from meat pan into a bowl for dipping and serve on the side. 

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 574, Total Fat 27.6g, Total Carbohydrates 44.6g, Total Sodium 1357.6mg, Total Protein 33g

0 0 vote
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments