INGREDIENTS
1 1/2
lbs. ribeye ((may sub top sirloin or skirt steak), very thinly sliced*)
olive oil
1
large onion, thinly sliced
2
green bell peppers, thinly sliced
1
poblano pepper, thinly sliced
3/4 cup
freshly grated sharp cheddar cheese ((or more to taste))
1/3 cup
roughly chopped jarred cherry (pimento) peppers ((optional))
8
Sargento Provolone Cheese slices
4
soft hoagie rolls
2 tbsp
Dijon mustard
2 tbsp
balsamic vinegar
2 tbsp
Worcestershire sauce
1 tsp
salt
1/2 tsp
EACH garlic pwdr, onion pwdr, dried thyme, dried parsley
1/4 tsp
EACH pepper, red pepper flakes
1 tbsp
Reserved Spiced Mayonnaise (in directions)
1/2 cup
mayonnaise
Hot sauce to taste (optional)
Marinade was different than Philly cheesesteaks I’ve had, but good. Reminded us of Peruvian steak sandwiches.