Thinly sliced ribeye, chopped onions, and provolone cheese, smothered in cheese sauce on a toasty hoagie.
INGREDIENTS:
1 ribeye steak – around 1lb
1 cup chopped onions
2 tbsp light butter
8 slices provolone
2 Rico’s cheese sauce cups
4 hoagie rolls
INSTRUCTIONS:
To begin, trim the fat off of your ribeye. Place it in the freezer for about an hour or so before slicing to help you get those ultra thin slices. Once slices, heat 1 tbsp of light butter in a large frying pan before adding in your chopped onions. Once lightly golden, add your 2nd tbsp of light butter and add in your steak. Once most of the pink is gone, add your cheese slices on top, drizzle your cheese sauce over, turn off the heat, and cover until the cheese is warm and melted. Split the meat and cheese into four sections and pile into your hoagie rolls.
NUTRITION FOR ONE CHEESESTEAK:
711 calories – 43C/39F/40P
I trimmed quite a bit of fat off of my ribeye before cooking. The calories and fat content is most likely MUCH less than the nutrition that I have listed. Regardless, I would rather overestimate than underestimate. Also, feel free to use a mini hoagie/sub roll and stuff it to the brim to decrease overall calories and carbs!
