Submitted by Judi Stowell
About the cook: A happy cooker, eater, drinker, writer and webber with flip-flopped feet firmly planted on a beautiful hillside, overlooking Okanagan Lake, and a spirit that is home-sweet-home and forever frolicking in the delicious Aloha of the gorgeous Hawaiian Islands.
About the dish: Cheesified, flash-fried, tender ribeye, muddled with sauteed sweet onions and fiery, fresh jalapenos, tucked into a perfectly grilled hoagie roll.
National Origin: American
Estimated Time: Under 30 Minutes
4 fresh hoagie rolls, split and lightly buttered
4 tablespoons mayonnaise
1 large sweet onion, halved, sliced
2 good-size fresh jalapenos, sliced very thin
2 beef ribeye steaks (about 1 1/4 to 1 1/2 lbs) (partially frozen**, so you can easily slice very thin across the grain and then chop roughly again, so they are small pieces)
Sea salt & freshly ground black pepper
4 tablespoons butter
8 slices Cheddar, Havarti or Provolone
*I buy fresh ribeye and then stick them in the freezer for 1-2 hours, just until slightly frozen, so that I can slice them supah thin. Works like a charm, everytime!*
Heat large, non-stick skillet over medium-high heat and grill the cut and buttered side of the hoagie rolls until toasty, golden brown. Spread both sides, lightly, with mayo. Set aside.
Add 1-2 tablespoons butter to the large non-stick skillet over high heat. Add the sliced onions and jalapeno. After a couple of minutes, if necessary, adjust heat to medium-high and cook and flip, about 5-8 minutes, or until golden brown and cooked down. Remove from pan, onto a plate.
Wipe the skillet, with a paper towel, add 1-2 tablespoons butter and return to stove, over high heat. Add sliced steak to the pan, season generously with salt and pepper and cook for 2-4 minutes.
Add in onions and jalapenos, and fry and flip for 1-2 minutes. Divide the meat & veggies in half, separating a bit, with a flipper, and lay the cheese slices on top and allow the cheese to melt for 1-2 minutes.
Divide the cheesy, frizzled beef and veggies into four and scoop and slide onto prepared hoagie rolls, pressing down a bit, so that all that succulent frizzleness becomes good friends with those hoagie rolls.
Cut each sandwich in half, and serve up hot and juicy, with chips or salad. Mmmmmm!