Recipe courtesy of Serial Grillers.
Directions for: Psycho Tibey Cheesesteak
Ingredients
1 lb(s) ribeye, sliced
cup pickled jalapenos, sliced
8 slices pepperjack cheese
4 slices 4x5 tomatoes, halved
2 medium avocados
4 8-inch hoagie or Italian rolls
4 Tbsp canola oil
1 large yellow onion, chopped and grilled
cup whole-egg mayonnaise
2 Tbsp cilantro, chopped
1 tsp seasoned salt
Directions
1. Preheat stove top or flat grill to medium-high heat. While oven is preheating, whisk together 1/2 cup of whole egg mayonnaise with 2 tablespoons of cilantro.
2. Place hoagie or Italian rolls on HOT stove top or flat grill and toast until golden brown.
3. Remove bread from heat and spread Cilantro Mayo mixture on top and bottom of buns. Next, spread half of one avocado on the top portion of the toasted bun.
4. Place 1 lb. ribeye on HOT grill with 4 tablespoons canola cooking oil and top with 1 teaspoon of seasoned salt. Make sure the pan is hot in order to achieve a nice sear on the ribeye.
5. Using a spatula, chop the ribeye into small pieces. Add your grilled yellow onions to the meat mixture and cook until ribeye browns.
6. IF USING STOVE TOP: Place 8 slices of pepperjack cheese over ribeye and onion mixture and cover the pan until cheese melts. Divide into toasted hoagies and finish with 2 slices of tomatoes and a layer of sliced jalapenos. Enjoy!
7. IF USING FLAT GRILL: Divide ribeye and onion mixture into 4 servings and top with 2 slices of pepperjack cheese per serving. Cover and cook until cheese is melted. Place individual servings into toasted hoagies and finish with 2 slices of tomatoes and a layer of jalapenos. Enjoy!
See more: Beef, Comfort Food