Steak-Joint Chicago Cheesesteaks

Name: Steak-Joint Chicago Cheesesteaks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 fresh crusty sub rolls, hinged; 4 servings Granulated garlic, to taste; 237 milliliters jarred or homemade hot giardiniera, finely chopped in a food processor (see below); 4 servings Kosher salt and freshly ground pepper; 1 medium onion, halved and sliced; 57 grams 1/2 cup shredded provolone cheese (about; 454 grams bone-in rib-eye steaks, at room temperature; 177 milliliters ricotta cheese; 1 Tbsp vegetable oil; 57 grams 1/2 cup shredded white cheddar cheese (about

Steak-Joint Chicago Cheesesteaks might be just the main course you are searching for. One serving contains 762 calories, 44g of protein, and 52g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 30 minutes. If you have crusty sub rolls, vegetable oil, provolone cheese, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Heat a little canola oil in a cast-iron skillet over high heat until very hot.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest.

Ingredients you will need

Granulated Garlic

Salt And Pepper

Ribeye Steak

Equipment you will use

Frying Pan

Aluminum Foil

Mix the ricotta, Cheddar and provolone in a bowl and reserve.

Ingredients you will need

Provolone

Cheddar Cheese

Ricotta Cheese

Equipment you will use

Bowl

Heat the vegetable oil in a large nonstick skillet over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.

Ingredients you will need

Salt And Pepper

Ribeye Steak

Onion

Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll.

Ingredients you will need

Ribeye Steak

Cheese

Onion

Roll

Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera.

Ingredients you will need

Cheese

Toast

Equipment you will use

Spatula

Serve.

Equipment

Ingredients

Servings:

fresh crusty sub rolls, hinged 4servings

Granulated garlic, to taste 237milliliters

jarred or homemade hot giardiniera, finely chopped in a food processor (see below)4servings

Kosher salt and freshly ground pepper 1medium

onion, halved and sliced 57grams

1/2 cup shredded provolone cheese (about 454grams

bone-in rib-eye steaks, at room temperature 177milliliters

ricotta cheese 1Tbsp

vegetable oil 57grams

1/2 cup shredded white cheddar cheese (about

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.