Servings: 6
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
1. Place the ribeye steak in the freezer for 25 minutes. When cold, remove and slice as thinly as possible with a sharp knife.
2. 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.
3. 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.
4. 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.
5. 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.
5. 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.
6. 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.
7. When cheese is melted and bubbly, remove and garnish with extra dried parsley. Enjoy!