Open-Face Cheesesteaks

Tender ribeye steak, melted gooey cheese, and caramelized onions on a toasty bun…a classic that will certainly never get old!

Ingredients

  • 8 oz baguette or 4 bolillo rolls, halved lengthwise
  • 1 tbsp butter, divided
  • 1 cup thin onion slices
  • 1 cup green bell pepper slices
  • 6 oz sliced fresh mushrooms
  • 16 oz steak (sirloin or ribeye), cut
  • into 1/4-inch-thick slices
    Salt/Pepper
  • 1 tsp dried minced garlic or garlic powder, divided
  • 4 1oz slices American or provolone cheese
  • Recipe

    Preheat the oven to broil. Scoop out some of the filling of the bread, leaving a thick wall on the bottom and sides, and lay on a baking pan. Add 1/2 tbsp butter to a large skillet on medium-high heat. Once hot, add the vegetables, season with salt, pepper and 1/2 tsp garlic, and cook until caramelized and tender, about 5-7 minutes. Transfer and divide the veggies into the prepared bread. Increase the heat to high and add remaining butter. Add the steak to the pan and season with salt, pepper and remaining garlic. Cook 1 minute until browned, then turn and cook an additional 30 seconds. Evenly spread the steak onto the prepared bread/veggies and top with cheese slices. Heat under the broiler until cheese melts, about 1-2 minutes.

    Approximate Nutrition Information for 1 sandwich (makes 4): 562 calories, 26g fat, 31g carbs, 47g protein

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    Tender ribeye steak, melted gooey cheese, and caramelized onions on a toasty bun…a classic that will certainly never get old!