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Mario Batali's Cheesesteak

Cheesesteak Mario Batali
Italian Cheesesteak Sandwiches
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
Cheesesteak Recipe: Use this pepperonata spread as a topping for chicken or fish as well as a sophisticated sandwich spread.
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ingredients
  • 1/2 pound Ribeye Steak (very thinly sliced)
  • 8 slices Provolone
  • 4 Italian Sandwich Rolls (split open)
  • Salt and freshly ground Pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Onions (sliced thinly)
  • Pickled Jalapenos to garnish
  • Peperonata to serve
  • Homemade Mustard to serve
  • Cheese Sauce to serve (if desired)
  • For the Peperonata:
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Yellow Pepper (cored and diced)
  • 1 Red Pepper (cored and diced)
  • 2 tablespoons Pickled Jalapenos
  • 1/2 cup Marjoram (fine chiffonade)
  • For the Homemade Mustard:
  • 1/2 cup White Wine
  • 1/2 cup White Wine Vinegar
  • 1/4 cup Yellow Mustard Seeds
  • 1/4 cup Brown Mustard Seeds
  • 2 tablespoons Shallots (minced)
  • 1 tablespoon Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 pound Ribeye Steak (very thinly sliced)
    Salt and freshly ground Pepper 
    Pickled Jalapenos to garnish
    4 Italian Sandwich Rolls (split open) 
    8 slices Provolone
    Peperonata to serve 
    Homemade Mustard to serve
    Cheese Sauce to serve (if desired) 
    Heat a lightly oiled cast iron griddle to medium-high. Season steak with salt and freshly ground pepper. Lay the slices of steak on the griddle and toss occasionally, cooking to well and charred in some places. Splash with pickled jalapeno brine just before removing. Remove steak to sandwich rolls and top with cheese, griddled onions, peperonata, and homemade mustard. Serve with cheese sauce, if desired. Wrap up in parchment to serve.
  • 2
    2 tablespoons Extra Virgin Olive Oil 
    2 Onions (sliced thinly) 
    To make griddled onions, combine the olive oil and onions on a griddle over medium heat, add onion and a pinch of salt and cook until softened and charred in places.
  • 3
    2 tablespoons Extra Virgin Olive Oil
    1 Yellow Pepper (cored and diced)
    1 Red Pepper (cored and diced)
    2 tablespoons Pickled Jalapenos
    1/2 cup Marjoram (fine chiffonade)
    For the Peperonata: Heat a saute pan over medium heat, add the oil. Once hot, add the peppers and pickled jalapenos and cook until softened, about 5 minutes. Add the marjoram and season with salt.
  • 4
    1/2 cup White Wine
    1/2 cup White Wine Vinegar
    1/4 cup Yellow Mustard Seeds
    1/4 cup Brown Mustard Seeds
    2 tablespoons Shallots (minced)
    1 tablespoon Salt
    For the Homemade Mustard: In a small bowl combine the wine, vinegar, yellow mustard seeds, brown mustard seeds, shallots, salt, and allow to steep overnight. Lightly puree and reserve in a clean jar.

    Helpful Tips:
    1. You can substitute the rib-eye steak for almost any other cut of beef as long as it is pounded very thin.
    2. Don’t move the peppers around a lot in the pan. Letting them char on one side will make them more flavorful.
    3. If you want the onions to be crisp, salt them on the griddle to draw out extra moisture.
    4. Personalize your recipe by using your favorite cheese.
 
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