I could have added this to my Ribeye Post, but it would have made that thread too long, so I figured I’d show it Step by Step on it’s own, and then add it to my “Step by Step Index”.
If you never tried this, you really should—It’s Great !!
I could have gone & got some Rolls, but sometimes I actually like this kind of Cheesesteaks better!!
So check out the Pics & Captions below to see one of Bear’s Favorite Sammies:
Thanks for Looking,
First we start with a bunch of leftovers from these two Ribeyes!!!
Sliced it all up as thin as I could with my sharpest (fillet) knife:
Toast a couple slices of Italian Bread (Not too dark!):
A little steak sauce on both slices of toast and a pile of heated Ribeye slices on the one side:
Then a slice of American Cheese & some Hot Banana Peppers——Heated until the Cheese melts:
Then I like to slice it corner to corner for easier handling:
Open Face is Great Too!!
Sometimes I make them open face, so I can have more Meat & less Bread (Carbs).
Here you can see the Cheese & Peppers are on top & the Cheese has been melted a bit.