Boot Cheesestake Sandwich Recipe

Prepare the steak

If not already shaved, place ribeye in the freezer for 20–30 minutes until slightly firm, then slice as thinly as possible across the grain. Pat slices dry with paper towels.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil.

Add the thinly sliced ribeye in an even layer (work in two batches if needed to avoid crowding). Sear without moving for 30–45 seconds to get a bit of color, then stir and cook another 30–60 seconds until just browned but still moist. Season with 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Transfer cooked steak to a bowl and tent with foil.

Wipe pan if very greasy, then return to medium heat. Add remaining 1 tablespoon olive oil and 1 tablespoon butter. Once butter foams, add the sliced onions and green pepper. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Season with 1/4 teaspoon Kosher salt and 1/4 teaspoon black pepper.

Add the sliced mushrooms and minced garlic to the pan with the onions and peppers. Cook 4–6 minutes more until mushrooms are browned and liquids have evaporated. Adjust seasoning to taste.

Return the cooked steak to the pan with the vegetables and toss to combine and warm through for 1 minute. Remove from heat and keep warm.

Preheat the broiler to high (or set an oven rack about 6 inches from the heat).

Spread a thin layer of butter on the cut sides of the rolls. Place rolls cut-side up on a baking sheet and broil 1–2 minutes until edges are lightly golden and toasted — watch carefully to avoid burning.

Divide the steak and vegetable mixture evenly among the 4 toasted rolls, placing the filling on the bottom halves.

Top each portion with 1–2 slices of provolone (use 1-2 slices per sandwich according to preference). If you prefer cheese melted fully, return the open sandwiches (without top halves) to the oven under the broiler for 30–60 seconds until the provolone bubbles and melts.

Place the top halves on each sandwich to close.

Spoon about 3/4 tablespoon (roughly 1 tablespoon) giardiniera onto each sandwich (either directly on top of the cheese or on the roll top), adjusting amount to taste. If using mayonnaise or aioli, spread about 1 teaspoon inside each top roll before closing.

Serve the Boot Cheesesteak hot. Optionally, provide extra giardiniera at the table for added heat and acidity.