Ribeye Cheesesteak

By Andrew Zimmern

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Ribeye Cheesesteak

Knife used in this recipe:

Shun Hikari Series"

Shun Kanso 5" Multi Prep

Shun Classic 12" Hollow Ground Brisket

Shun Kanso 12" Hollow Ground Brisket

Shun Narukami 8" Chef's Knife

Shun Classic 6" Ultimate Utility Knife

Ingredients:

• 2-3 pounds boneless tied and trimmed beef ribeye
• Olive oil
• Salt and pepper
• 2 yellow onions, thinly sliced
• 8 ounces mushrooms, sliced
• 2 bell peppers, sliced
• 1 teaspoon dried oregano
• Calabrian hot chile paste, or chile condiment of your choice
• American cheese slices
• Provolone cheese slices
• Two 12-inch sections of your favorite hero loaves

To make the Ribeye Cheesesteak:

1. Place the beef in the freezer, unwrapped for 30 minutes. This will make it easier to slice very thin.
2. Preheat a large skillet over high heat. Add a tablespoon of olive oil and your onions. Season with salt and pepper. Cook until slightly caramelized and sweet, about 5 minutes. Reserve. Next, caramelize the mushrooms in another tablespoon or so of oil. Season with salt and pepper. Reserve. Scorch the peppers in the same pan and sprinkle with the oregano, adding a drizzle of oil as needed and reserve.
3. Smear some chile paste on the bread.
4. Remove the beef from the freezer. Slice a pound or so of the beef very thinly. More if you like, reserve the rest of the beef for your next grill out.
5. Add a tablespoon of oil to the pan and add the sliced beef when hot. Cook without disturbing until the meat is nice and brown, then stir and flip the beef until it’s browned all over. Load your beef on to the sandwich loaves, cover with the veg, and a few slices of each of the cheeses. Broil or torch to melt.