Backyard Cheesesteak Recipe

Cheesesteaks on a cutting board


Put your Ribeyes in the freezer for an hour before slicing. While you wait you can thinly slice your onions and bell peppers, slice and butter your baguettes. After the ribeyes have reached the hour mark remove them from the freezer and slice them thin. 


Heat the griddle to medium/high heat.

Toast your baguettes. (It should only take about 30 to 45 seconds.) After they have been toasted add mayo (to your liking) and set aside. 

Add butter to the griddle to sauté your onions and peppers. Season with Lane's Scorpion Rub. On a separate section of the griddle add your thinly sliced steak. Season on griddle with Lane's Scorpion Rub as well. Because the steak is thin this cooking process will go fast. 


Once everything is cooked mix onions, peppers, and steak together. Divide the cheesesteak mix into separate amounts that will fit into your baguette. Add Provolone cheese (about 3 slices per cheesesteak) and allow the cheese to melt. 

Once the cheese has melted remove the cheesesteak and place it on your baguette. Finish with Lane's Sorta white and ENJOY!! 


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