Name: Cheesesteak Sandwich Recipe
Ingredients: 3-4 lbs boneless ribeye; 1 red bell pepper; 1 green bell pepper; 1 medium size onion; 1lb thin sliced Provolone Cheese; 4-6 Sub rolls; 16oz Two Cheese Sauce* recipe below; ½ cup Vegetable Oil; ¼ cup Killer Hogs AP Rub; 2 cups milk; 8oz Shredded Pepper Jack; 8oz Shredded Sharp Cheddar; ½ stick Salted Butter; ¼ cup Flour; 1 teaspoon Killer Hogs Hot Sauce; ½ teaspoon Ground Mustard; ¼ teaspoon Ground Cayenne Pepper; Salt & Pepper to taste; Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.; Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.; Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.; Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

Ingredients

3–4 lbs boneless ribeye
1 red bell pepper
1 green bell pepper
1 medium size onion
1lb thin sliced Provolone Cheese
4–6 Sub rolls
16oz Two Cheese Sauce* recipe below
½ cup Vegetable Oil
¼ cup Killer Hogs AP Rub

Two Cheese Sauce

2 cups milk
8oz Shredded Pepper Jack
8oz Shredded Sharp Cheddar
½ stick Salted Butter
¼ cup Flour
1 teaspoon Killer Hogs Hot Sauce
½ teaspoon Ground Mustard
¼ teaspoon Ground Cayenne Pepper
Salt & Pepper to taste
Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.
Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.
Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.
Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

Cook Mode Prevent your screen from going dark

Instructions

Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.
Thinly slice bell peppers and onions and place in a bowl for later.
Remove ribeye from freezer and slice into thin steaks.
Prepare charcoal grill for direct grilling and place a griddle or iron skillet directly on the cooking grate.
Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.
Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.
To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.
Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.