Well, we’ve come to the end of week two of the 2015/2016 football season. Luckily I’m only forced to watch the night game (Seakhawks v. Green Bay) because we spent the day watching another sport that I’m not that fond of. In celebration of our 2nd wedding anniversary, Tina and I went to today’s Dodgers’ game. We went with our good friends, The Flowers and while Tina and Mandy watched baseball, Amy and I talked it up until we got to participate in what we were looking forward to… yoga on the field!
I had a great time and would happily watch baseball under these conditions over a day subjected to football. These cheese steaks will also help you get through such a day! I LOVE this recipe. It has truly been tested and altered to fit me and Tina’s tastes. It’s quick to make and VERY tasty. It’s not only good to whip up for halftime, but good any night for a quick dinner.
The trick for getting thin slices of steak is to freeze the steak for about 30 – 40 minutes prior to taking a very sharp knife and cutting the ribeye into strips. I also highly recommend Pretzilla pretzel buns. I’ve tried lots of different kinds of pretzel buns and these have the best taste. It is worth a look to see if you can find it at your local market. If you’re in Los Angeles they carry them at Fresh & Easy and Bristol Farms.
Next week, make sure you come back for a steak nacho recipe that will have you salivating!
- 1lb ribeye steak, semi-frozen
- 4-5 white or cremini mushrooms, sliced
- 1 medium green bell pepper, thinly sliced
- ¼ red onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoon unsalted butter
- 2 tablespoon olive oil
- ¾ teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 4 Pretzel slider buns ( I recommend Pretzilla Pretzel Buns)
- 6 slices Provolone cheese (Split each slice in half)
- Place the fresh meat in the freezer for 30-45 minutes to firm up. Once it is frozen you will use a very sharp knife to slice the steak into thin slices.
- While the meat is freezing, slice the mushrooms, bell pepper and onion into thin slices/strips.
- Mince 2 cloves of garlic.
- In a skillet, heat 1 tablespoon of olive oil and melt 1 tablespoon of butter over medium high heat. Stir in the onion and garlic and cook until fragrant, about a minute.
- Add mushrooms and bell pepper and cook until tender, 4-5 minutes, stirring occasionally.
- Sprinkle ¼ teaspoon of salt and transfer the vegetables onto a clean plate. Set aside.
- Add the remaining 1 tablespoon of olive oil and thinly sliced steak into the skillet.
- Season the meat with remaining ½ teaspoon of salt, black pepper and Worcestershire sauce.
- Cook the steak for 3-5 minutes, until nicely browned.
- Transfer to a clean plate and set aside.
- Slice the pretzel rolls in half crosswise and spread the remaining 2 tablespoons of butter on each cut side of the buns.
- Place the buns buttered side down on the hot skillet and toast for 1-2 minutes until it is nicely toasted.
- Place buns on a cookie sheet (I like to line it with a Silpat liner).
- Divide the meat among 4 of the buns, place half a slice of the cheese on top.
- On the other side of the bun, place half a slice of cheese, then veggie mixture, and the remaining cheese.
- Right before serving, broil until the cheese melts, 1-3 minutes.