INGREDIENTS 1lb boneless ribeye steak 1 teaspoon salt 2 teaspoon Club House Garlic Powder ½ teaspoon black pepper, freshly ground 2 tablespoon olive oil 1 white onion, finely diced 2 bell peppers, finely diced
Garlic bread: 6 top cut buns ½ cup butter, melted 1 teaspoon Club House Garlic Powder 1 tablespoon Club House Parsley Flakes
120g provolone, sliced PREPARATION
- Place the ribeye steak in the freezer for 25 minutes. When cold, remove and slice as thinly as possible with a sharp knife.
- Transfer steak slices to a mixing bowl, then season with the salt, pepper, and 1 teaspoon of the Club House garlic powder. Mix well, then set aside.
- Next make the garlic bread buns. Mix the melted butter, 1 teaspoon Club House garlic powder, and dried parsley flakes together then use a pastry brush to apply to each side of the buns.
- Toast the buns in a cast-iron skillet on medium low heat for 3-5 minutes, flipping occasionally, until each side is golden brown and crispy. Remove and set aside on a baking sheet.
- Using the same cast-iron, add the 2 tablespoons of olive oil and increase the heat to high. When very hot add the steak slices and allow to sear aggressively. Cook, undisturbed for 4-5 minutes, then flip and cook for an additional minute. Transfer the steak to a plate, and allow the pan to cool slightly off of the heat, leaving the residual beef fat inside.
- Then add the onions and peppers. Season with an additional pinch of salt and pepper, along with the extra 1 teaspoon Club House garlic powder. Cook on medium heat for 3-4 minutes, then add back the steak and remove from the heat.
- Turn on your broiler to high. Fill each bun with the steak, onion, and pepper mixture. Top each sandwich with a slice of provolone, then broil for 1-2 minutes.
- When cheese is melted and bubbly, remove and garnish with extra dried parsley. Enjoy!
