Steak Joint Chicago Cheese Steak


  • ¾ cup ricotta
  • ½ cup shredded white Cheddar
  • Two 8-ounce bone-in rib eyes, at room temperature
  • Granulated garlic
  • Kosher salt and freshly ground pepper
  • ½ cup shredded aged provolone
  • 1 tablespoon vegetable oil
  • + 4 more ingredients
    • 1 medium yellow onion, peeled, halved and sliced
    • 4 fresh crusty sub rolls, hinged
    • 1 cup hot giardiniera, finely chopped using food processor
    • Canola oil

1. Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 mi...

View full recipe at SpringPad


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