| Level: | Easy |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1/4 cup cider vinegar
- 1/4 cup superfine sugar
- 1 tablespoon grated Spanish onion
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- 1/2 teaspoon celery salt
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- 1/2 medium head cabbage, finely shredded
- 1 large carrot, shredded
- 1 pint cherry tomatoes
- Canola oil
- Salt and freshly ground black pepper
- 1 clove garlic, finely chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped fresh thyme leaves
- 2 Yukon gold potatoes, parcooked and sliced crosswise (1/4-inch thick)
- Canola oil
- Salt and freshly ground black pepper
- 2 boneless rib-eye, 1 1/2-inches thick (at least 1 pound each)
- 8 slices thinly sliced aged provolone
- 1 large loaf Italian bread, split in 1/2
Instructions
- Whisk together the vinegar and sugar, in a large bowl, until the sugar dissolves. Add the onion, mustard, celery seed, celery salt and salt and pepper, to taste. Slowly whisk in the oil until emulsified. Add the cabbage and carrot and toss to combine. Let sit at room temperature for 15 minutes before serving.
- Heat a grill to high.
- In a medium bowl toss the tomatoes in canola oil and season with salt and pepper, to taste. Grill until charred and softened. Remove them to a bowl, and add the garlic, onion, olive oil and thyme and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
- Heat a grill to high.
- Brush the potato slices with oil on both sides and season with salt and pepper, to taste. Grill on both sides until lightly golden brown and just cooked through.
- Brush the steak on both sides with oil and season with salt and pepper, to tastes. Grill until golden brown and charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove the steaks from grill to a cutting board and let rest 10 minutes before cutting into thin slices.
- Put the sliced meat on aluminum foil and top with slices of the cheese. Put back on the grill, close the cover and cook until the cheese just begins to melt, about 45 seconds. Mound meat on the bottom of the bread and top with potatoes, tomato relish and coleslaw. Cover with the top of the bread and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1718 |
| Total Fat | 118 g |
| Saturated Fat | 34 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 12 g |
| Sugar | 21 g |
| Protein | 69 g |
| Cholesterol | 187 mg |
| Sodium | 1885 mg |
Reviews
Awesome!
This was a great cheesesteak recipe! My son and I prepared this recipe minus the Yukon potatoes. It was the best we’ve tasted. We could taste all of the flavors of every component of the steak – the slaw, the relish and the steak. Since we live in an apartment, we substituted the rib eye for premium shaved beef. The beef was very tender with the sauteed peppers and onions.
Classic reminder of Primanti Brother’s Sandwich. The comment by “bluesix21” it is a Burg thing!
Wow. This recipe makes a HUGE sandwich. I had enough to last me a week of lunches.
Next time I would probably skip the potatoes. It was just too heavy. Ribeye slices are definitely the way to go for steak sandwiches like this tho.
Nicely done chef!