All American Cheese Steak
2 Ribeye Steaks
1 medium onion, thinly sliced
1 green pepper, thinly sliced (about ½ cup)
1 orange pepper, thinly sliced (about ½ cup)
1 tablespoon grape seed oil
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon ground mustard seed
8 slices Provolone cheese
4 bread rolls
2 tablespoons light mayo (optional)
Slice ribeye steaks into ½ inch thick pieces
Heat grape seed oil in a skillet. Add in the Crescent Rib eye steaks and good for 2 minutes.
Add the onions, bell peppers, salt, pepper and ground mustard seed to the skillet and continue sautéing until onion is translucent and bell peppers are tender. Remove from heat.
Slice bread rolls and toast lightly under the broiler.
Spread mayo onto the rolls and add steak, peppers and onions
Top each roll with two slices of provolone and heat under the broiler until the cheese is melted.