Ballpark Cheesesteaks
Food and Drink

Courtesy of Mike Purvis on Twitter and Instagram @gottagrill

Ballpark Cheesesteaks

"Use a griddle or cast-iron pan for these, either on your stove or the grill."

Serves: 8

 

8 6-inch soft hoagie rolls

2 pounds ribeye steaks, thinly shaved (let your butcher do the work)

24 slices Provolone cheese

1 10-ounce bag shredded lettuce

salt and pepper or fajita seasoning to taste

mayonnaise as condiment (Duke’s is my preference)

 

Additional topping options:

Sauté and add any or all of the following:

2 medium sweet onions, thinly sliced

2 bell peppers of your color choice, thinly sliced

1 12-ounce package baby bella mushrooms, sliced

Lightly toast or grill the inside of the hoagie rolls, set aside.

Heat the skillet or griddle on a 350°F grill, add the beef and season per your preference. Turn occasionally using tongs until cooked through, about 2–3 minutes per side or until just cooked through. Set aside, keeping warm.

In a saucepan, slowly melt the Provolone.

Spread the desired amount of mayo on the bottom of each toasted/grilled roll. Place the shredded lettuce along the bottom of each roll.

Top the lettuce with a generous amount of shaved beef, then gently pour the melted provolone over the length of the meat. Serve hot with dill pickle spears and chips or fries.