Philadelphia Cheesesteak Sandwich

Ingredients:

• 4 fresh crispy sandwich buns, cut in half but not completely
• 2 bone-in ribeye steaks (230 g each) at room temperature
• Granulated garlic
• 3/4 cup ricotta
• 1/2 tbsp. grated mature cheddar
• 1/2 cup grated provolone cheese
• 1 tbsp. vegetable oil
• 1 medium onion, peeled and thinly sliced ​​into half rings
• 1 tbsp. jardinière vegetable mix, chopped using a food processor

Preparation:

1. Heat a little canola oil in a cast-iron skillet over high heat until very hot. Season the ribeye steaks on both sides with granulated garlic, salt, and pepper. Reduce the heat to medium-high and place the ribeye steaks in the skillet, making sure they sit loosely.
   
   Sear the ribeye steaks until golden brown, about 4 minutes. Turn the steaks over and cook for about 4 minutes, or until medium-rare. Set aside, cover loosely with foil, and let the meat rest.
   
   In the summary of the article you will learn about Steak degrees of doneness.
   
   Slice ribeye steaks thinly.
2. Heat vegetable oil in a large nonstick skillet over medium heat. Add the onion and season with salt and pepper. Saute until soft and pale golden, about 10 minutes.
3. Combine ricotta, cheddar, and provolone in a bowl; set aside.
   
   Divide the onion into 4 piles. Place a quarter of the cheese mixture, a quarter of the steak, and a split bun open onto each pile. Let the cheese melt and fry until everything sticks together.
4. Lift with a spatula, turn open side up and place on top of each sandwich. jardiniereServe.
   
   Recipe Cheesesteak sandwich Philadelphia style with cheese sauce.