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Ribeye Steak Sandwiches

Ribeye Steak Sandwiches

Approximate Prep Time: 5 minutes
Approximate Cook Time: 20 minutes
Serves 4


From Weiss Meats:

  • 2-3 lbs Ribeye Steak (ask us to slice it thin for steak sandwiches)
  • 4-6 slices Povolone Cheese (sliced thin)

From Your Grocer:

  • 4 crusty Italian rolls
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 1 cup mushrooms, sliced
  • 2 cloves of garlic, minced
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 tsp salt
  • Several grinds of black pepper
  • Mayo (optional)


  • Slice and toast rolls under broiler if desired and set aside.
  • Coat a skillet with olive oil, and place over medium heat.
  • Add garlic, and steak slices to the skillet, being careful not to over crowd the meat.
  • Turn meat as it cooks - about 1 minute per side or until cooked through.
  • Remove steak as it cooks and allow it to rest wrapped in foil.
  • Once all steak is cooked and resting, add butter and more oil (if needed) to skillet.
  • Add peppers, onion, mushrooms and salt and pepper to skillet and cook until tender.
  • Return steak to skillet and toss to mix.
  • Lightly coat one side of roll with mayo.
  • Add meat and vegetables to the other side of the roll and cover with cheese.

Serve with French Fries and enjoy.

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