1 Sweet onion cut into ¼ inch slices
2 Bell peppers, green or red, ¼ inch slices
2 Cloves garlic, chopped
8 oz Button mushrooms, ¼ inch slices
1 Bottle rice vinegar, seasoned
1 Pinch cayenne to taste
¼ tsp Dried oregano
Salt to taste
1.5 lbs Beef—boneless ribeye, bottom round or short rib
1 tbsp Olive oil
4, 8-inch Hoagie or sandwich rolls
Flat top or large cast iron grill pan
Add “The Works” ingredients to a large jar, pushing down until covered in vinegar. As veggies shrink, add vinegar to keep covered (if needed). Rest 2 hours or up to a few days in the fridge.
Cut meat in 4”x2” chunks and lay on sheet. Place meat in freezer for 20-40 minutes—meat should be halfway frozen so you can thinly slice. Slice against the grain, including the ends, into thin slices and season with salt and olive oil. Separate into 6oz portions.
Preheat a flat top or large cast iron grill pan on medium-high. Working in batches, add a handful of “The Works” and sauté for a few minutes. Remove from heat. Add a portion of steak to the pan. Season with pepper. Shred steak as it cooks with a large spatula and knife. Once meat is cooked to desired doneness, add “The Works” to the steak and stir. Top with 3-4 slices of cheese and allow to fully melt.
Use large spatula to place meat and cheese onto bread. Repeat Step 3 with remaining ingredients. If desired, wrap cheesesteaks in foil for a few minutes to soften the bread.