1 teaspoon oil
1 pound of thinly sliced (paper thin) Ribeye steak
1 green poblano pepper, deseeded and sliced lengthwise
1 red bell pepper, deseeded and sliced lengthwise
1 cup of mushrooms, cleaned and sliced
1 teaspoons butter
1 clove of garlic, crushed
salt & black pepper to season
1 loaf of crusty bread
FOR THE CHEESE SAUCE:
1/2 cup shredded pepper jack cheese
1/2 cup shredded provolone cheese
1/2 cup half and half cream
1 teaspoon butter
1 teaspoon flour
Prepare all your vegetables and meat.
Before you slice your steak, freeze it for 30 minutes. This way it is easy to slice. Make sure it is paper thin.
Make the Cheese sauce.
Heat a small sauce pan on medium heat, add 1 teaspoon of butter. Once the butter is melted add the flour and keep stirring for 2 minutes. Add the cream. Slowly add in the cheeses, while stirring. Once the sauce is thickened, place the heat on the lowest it can go to keep the sauce warm, while you prepare the rest of the stuff.
Heat a flat iron griddle on the stove to high heat. Almost smoking hot. Brush on the 1 teaspoon oil.
Add the sliced steak and garlic. Mix together and keep flipping it. Season with salt and black pepper. The steak pieces should only take 2 minutes to cook. Remove from the heat and set aside.
Add 1 teaspoon of butter to the flat iron. Turn the heat down on the skillet to medium. Add the mushrooms and onions to the butter. Sauté and allow to caramelize. After about 3 minutes add the peppers. Season the mixture with salt and black pepper.
Once the peppers have softened and is slightly brown, remove from the heat.
Brush on a pat of butter on each side of the bread and place on the flat iron to toast.
To the toasted bread, add some of the pepper mix, pile on some of the cooked steak and pour on as much cheese sauce as you like.
For me who likes a little spicy I added a few drops of siracha to my sandwich.
Grab a handful of napkins and enjoy!