Ingredients
Scale
- 1 pound shaved ribeye
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 3 slices provolone cheese
- 3 croissants
- 2 tablespoons Dale’s Steakhouse Seasoning
- ¼ cup hot pepper relish
- 2 tablespoons avocado oil
Instructions
- Preheat the griddle to medium-high heat.
- Slice the onion and green bell pepper into thin strips.
- Add avocado oil to the griddle and cook the onions and peppers for 5 minutes untouched. Stir and cook another 5 minutes.
- Add the shaved ribeye and cook for 2 to 3 minutes before chopping into bite-sized pieces with two spatulas.
- Season with Dale’s Steakhouse Seasoning and cook until browned.
- Top the steak with provolone cheese, then add the cooked onions and peppers over the cheese.
- Once melted, mix everything together and divide into three portions.
- Toast the croissants cut-side down until golden brown.
- Fill each croissant with the cheesesteak mixture.
- Top with hot pepper relish. Serve immediately and enjoy!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Main dish
- Method: Griddle
- Cuisine: American
