| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 sandwiches |
Ingredients
- Two 8-ounce boneless rib eyes
- Salt and freshly cracked black pepper
- 1 tablespoon vegetable oil
- 3 yellow onions, peeled, halved and sliced
- 2 cups shredded fontinella cheese
- 4 good-quality fresh sub rolls, hinged
- 1 cup hot giardiniera, run through a food processor for 8 one-second pulses
Instructions
- Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steaks with salt and pepper. Place the steaks on the hot skillet without overcrowding. Reduce the heat to medium and sear the steaks until well browned, about 4 minutes. Flip the steaks and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely cover with foil and let rest before slicing.
- Heat the oil over medium heat in a large nonstick skillet. Add the onions, season with salt and pepper and toss in the oil. Sweat the onions until soft and slightly golden in color, about 15 minutes. Set aside.
- For the sandwich build: Thinly slice the steaks and trim off excess fat. Return the meat to the skillet over medium heat, in batches if necessary, creating a pile for each sandwich. Add the onions on top of the meat and then the shredded cheese on top of the onions. Add a roll on top of each pile to meld with the cheese and heat up the bun. Once the cheese is melted, using a spatula, remove the upside down sandwich and turn right side up. Add the giardiniera relish. DO NOT CUT and eat until gone.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 260 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 47 mg |
| Sodium | 265 mg |
Reviews
OH my goodness so good…..my husband said this was phenomenal, followed recipe exactly except I put sandwiches on broil in the oven instead of the stovetop to melt the cheese. Will make this again and again!!!!!!!! YUM.
Not only is this the best cheese steak I ever had, it’s one of the best things I’ve ever ate period. Could not find hot giardiniera, but found pickled hot cherry peepers right next to the regular giardiniera so I bought both and just tossed a couple hot peppers in the processor. Worked fantastic and was delicious. Might look into pickling some hot giardiniera from scratch. First time trying fontinella as well and really liked it a lot. The rib eye of course takes this classic to a whole different level.
Saw this on show this morning and tried it for supper tonight. Added Fire Roasted Red Peppers and renamed it Chicago Fire Cheese Steak
My family loved this – fabulous!
Giardinara is my fave on Italian Beef so why not on a Cheese Steak? Awesome!
We are from Philly area so just had to try this Cheesesteak. I have to give it to you, both husband and 12 year old daughter LOVED it! Thanks!
This looked so good I had to try it! I used a jarred “sweet hot” peppers and added some jalapenos because it wasn’t spicy enough for me, but it was so yummy! Will definitely keep this one in my recipe box!
This was a a great sandwich. We will make this over and over again.
This is amazing !! :