Description
A savory and tangy twist on the classic Philly cheesesteak featuring juicy ribeye and plenty of dill pickles.
Ingredients
1 lb ribeye steak, shaved
1 large sweet onion, sliced
1 cup dill pickle chips
4 hoagie rolls
8 slices provolone cheese
2 tbsp unsalted butter
1 tbsp vegetable oil
Salt and pepper to taste
Instructions
Step 1: Partially freeze the ribeye for 30 minutes, then shave into very thin slices against the grain.
Step 2: Heat oil in a large skillet over medium-high heat and sauté the onions until translucent.
Step 3: Add the shaved beef to the skillet, searing until browned, then season with salt and pepper.
Step 4: Stir in the dill pickles and onions, then divide the mixture into four long mounds.
Step 5: Place two slices of cheese over each mound and cover with a lid until melted.
Step 6: Place the rolls over the meat to steam briefly, then scoop the filling into the bread and serve.
Notes
Deglaze the pan with a little pickle brine for an extra flavor boost.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg
