Ranchy Grinder Recipe
Cheesesteak with options for 7" or 11" size, or served over cauliflower rice or romaine lettuce bowl.
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Ingredients
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Cheesesteak Filling
Ranch Dressing
Serving Options
Method
Cheesesteak Filling Preparation
- 1
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions, green bell peppers, and mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
- 2
- 3
Add Cheese
Once the steak is cooked, reduce the heat to low and sprinkle the provolone cheese over the mixture. Cover the skillet and let it sit for about 2-3 minutes until the cheese has melted.
Ranch Dressing Preparation
- 4
Mix Ingredients
In a bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk until smooth.
- 5
Add Seasonings
Add the dried dill, garlic powder, onion powder, salt, and black pepper to the mixture. Whisk again until all ingredients are well combined.
- 6
Chill
Cover the ranch dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving Preparation
- 7
Prepare Serving Options
If using hoagie rolls, slice them open and toast lightly if desired. For a low-carb option, prepare cauliflower rice by steaming it or sautéing it in a skillet until heated through. For a lettuce bowl, chop the romaine lettuce and set aside.
- 8
Assemble the Dish
Spoon the cheesesteak filling into the hoagie rolls, over cauliflower rice, or onto the chopped romaine lettuce. Drizzle with the prepared ranch dressing on top.
- 9
Serve
Serve immediately while hot, garnished with additional black pepper or chopped herbs if desired.