This American classic is one of the easiest and tastiest sandwiches to make.
From the beautiful rib-eye steak to the green peppers and onions, you can’t go wrong!
- 1 Ribeye Steak
- 2 Onions
- 1/2 Green Pepper
- Provolone Cheese
- Long Bread Rolls
- Salt & Pepper
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: To Start Off, Slice Two Onions Into Strips.
Followed by slicing half a green pepper, also known as capsicum into strips.
Step 2: I Placed the Steak in the Freezer for 20 Minutes Before Slicing
This will make it a whole lot easier to slice into strips.
I’m using a beautiful rib-eye which is the traditional cut of meat for this sandwich.
You can use a cheaper cut but I figure you might as well do it properly.
Step 3: Add Your Lit Chimney of Charcoal to the BBQ.
Setup the BBQ for direct cooking.
Step 4: Place a Cast Iron Pan Over the Charcoal Before Adding the Onions and Green Peppers.
Cook these off until they begin to soften.
Once they have begun to soften move them to the edges.
Add the steak to the centre of the pan.
Season with salt and pepper.
Cook the steak until it begins to brown.
Mix the onions and capsicum through the steak, this is already looking good but it's about to get a whole lot better!
Step 6: Slice Down the Middle of a Long Roll and Lay It Out Flat to Toast.
Step 7: The Final Element to This Sandwich Is the Cheese.
I’m using provolone but any cheese with a low melting will be perfect.
Lay the cheese over the steak and allow it to melt into meat.
Take one of the toasted rolls and scoop on the amazing mixture of steak, onion, green peppers and cheese.