Italian Cheesesteak (Skillet or Blackstone Griddle)
This is what happens when a Philly cheesesteak and a great Italian sub have a baby. This Italian Cheesesteak is salty, melty, savory, and has just enough acid at the end to keep you reaching for another bite. It's a easy sandwich that tastes like something more.
Servings 6
Calories 604kcal
Ingredients
- 1 ½ pounds thinly sliced ribeye
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ cup marinara
- 2 tablespoons avocado oil or other high heat oil
- 4 ounces sliced mushrooms
- ½ medium onion diced
- 3 ounces pepperoni diced
- 4 ounces provolone cheese or Philly cheesesteak sauce
- ½ cup banana peppers drained, brine reserved
- 6 hoagie buns toasted
Instructions
- Season the ribeye with salt and pepper. Let sit at room temperature for an hour, or refrigerate overnight.
- Place the marinara in a small saucepan. Heat one medium-high heat on your stove or Blackstone griddle, just until warmed through.
- Heat a large skillet or Blackstone Griddle to medium high heat.
- Add the oil, and then the mushrooms, and onions. Cook, stirring occasionally, for 8 minutes, until the onions are tender.
- On the other side of your griddle (or after you have removed the onions from your skillet), add the ribeye and pepperoni. Cook for 2 to 4 minutes, until the steak is mostly cooked.
- Add the provolone cheese and cover. Cook for 30 seconds, or until the cheese is melted. Alternatively, you can add warm Philly cheesesteak sauce now, or when you construct the sandwich.
- Spread the warm marinara over the buns, and add the cheesy meat. Add the mushrooms and onions and drizzle with a little of the brine from the banana peppers. Add the banana peppers and serve.
Nutrition
Calories: 604kcal | Carbohydrates: 36g | Protein: 37g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1394mg | Potassium: 532mg | Fiber: 2g | Sugar: 6g | Vitamin A: 308IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 13mg