The Big Beef Sandwich Recipe
Over 1/2 lbs of shaved ribeye with roasted poblano peppers, red onions, Havarti cheese and our chef’s special sauce. Careful, there’s a little kick to this cow.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice them. Slice the red onion thinly.
- 2
Cook the Beef
In a skillet over medium-high heat, cook the shaved ribeye for about 3-5 minutes until browned. Season with salt and pepper to taste.
- 3
Assemble the Sandwich
On the sub rolls, layer the cooked ribeye, roasted poblano peppers, red onions, and Havarti cheese. Top with the chef’s special sauce.
- 4
Melt the Cheese
Place the assembled sandwiches under a broiler for 2-3 minutes until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven, let cool for a minute, and then slice in half to serve.
