Steak and cheese
Grilled steak with melted cheese served on toasted bread with sautéed onions and peppers.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ribeye Steak | 800 | Grams |
| Provolone Cheese | 250 | Grams |
| Onion | 2 | Count |
| Green Bell Pepper | 2 | Count |
| Olive Oil | 3 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
| Baguette | 1 | Count |
| Butter | 50 | Grams |
| Garlic | 2 | Clove |
Instructions
- Preheat the grill to medium-high heat.
- Season the ribeye steak with salt and black pepper on both sides.
- Grill the steak for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let it rest.
- In a skillet, heat olive oil over medium heat. Add sliced onions and green bell peppers, sauté until soft and slightly caramelized.
- Spread butter and minced garlic on the cut sides of the baguette. Toast on the grill until golden brown.
- Slice the rested steak thinly against the grain.
- Layer the sliced steak, sautéed onions, and peppers on the toasted baguette. Top with provolone cheese slices.
- Place the assembled baguette back on the grill, close the lid, and heat until the cheese is melted.
- Remove from grill, slice into portions, and serve immediately.
Prep
- Thaw the ribeye steak if frozen, at least 4 hours before cooking.
Kitchen equipment
GrillSkillet