Ingredients

• 3-4 lbs boneless ribeye

• 1 red bell pepper

• 1 green bell pepper

• 1 medium size onion

• 1lb thin sliced Provolone Cheese

• 4-6 Sub rolls

• 16oz Two Cheese Sauce* recipe below

• ½ cup Vegetable Oil

• ¼ cup Killer Hogs AP Rub

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Two Cheese Sauce

• 2 cups milk

• 8oz Shredded Pepper Jack

• 8oz Shredded Sharp Cheddar

• ½ stick Salted Butter

• ¼ cup Flour

• 1 teaspoon Killer Hogs Hot Sauce

• ½ teaspoon Ground Mustard

• ¼ teaspoon Ground Cayenne Pepper

• Salt & Pepper to taste

• Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.

• Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.

• Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.

• Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

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Instructions

1. Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.

2. Thinly slice bell peppers and onions and place in a bowl for later.

3. Remove ribeye from freezer and slice into thin steaks.

4. Prepare charcoal grill for direct grilling and place a griddle or iron skillet directly on the cooking grate.

5. Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.

6. Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.

7. To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.

8. Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.

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Credits: howtobbqright.com