Blend of 50% Tempranillo, 50% Cabernet Sauvignon. Intense aromas of vanilla and balsam with ripe dark red fruit on the palate. Green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla.

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Seasoned, shredded steak with a blend of Swiss and American cheeses and onion. Served on a grilled sourdough hoagie.

Start by shredding the cooked beef steak into thin strips. Slice the onion and set aside.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 5-7 minutes.

Cook the Onions

Add the shredded steak to the skillet, season with salt, black pepper, and garlic powder. Stir to combine and cook until the steak is heated through, about 3-5 minutes.

Add the Steak

Reduce the heat to low and top the steak mixture with Swiss and American cheese. Cover the skillet with a lid to help the cheese melt, about 2-3 minutes.

Melt the Cheese

While the cheese is melting, grill the sourdough hoagie rolls on a skillet or grill until golden brown.

Prepare the Hoagie

Once the cheese has melted, spoon the steak and cheese mixture into the grilled hoagie rolls. Serve immediately.

Assemble the Cheesesteak

shredded beef steak

Swiss cheese

American cheese

onion, sliced

sourdough hoagie rolls

olive oil

salt

black pepper

Garlic powder

C.R. Cheesesteak

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Make C.R. Cheesesteak Recipe in just 30m. Seasoned, shredded steak with a blend of Swiss and American cheeses and onion. Served on a grilled sourdough hoagie.

C.r. Cheesesteak Recipe

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