This is a definite go-to meal for us.
We love it!
It’s fast to prepare!
It’s delicious!
Ingredients:
2 lbs ribeye steak
1 large onion, sliced
2 green peppers, sliced
8 oz mushrooms, sliced
3 tbs butter, grass-fed
sea salt & ground black pepper to taste
sourdough rolls or french bread
wiz (if you’re going to do it, do it right!) I use HEB’s queso blanco for some added spice
peppers (optional for spice)
Directions:
1. Freeze steak 4 hours before beginning. I know this sounds so weird, but trust me, it’s the right thing to do and will make cutting better later. When you’re ready for dinner, using a sharp knife slice the steak as thinly as possible and then season with salt & pepper.
2. In a skillet, y’all know I’m using cast iron for this, sauté onion, green pepper, & mushrooms in butter until soft and then remove to a plate.
3. To your skillet, add the seasoned ribeye and cook over high heat until browned. Then stir the veggies back to the skillet and cook for a few more minutes.
4. Serve meat in toasted (& buttered) rolls with cheese & peppers on top.
5. Enjoy!
