Chicago Cheese Steak

We make a lot of baked goods, soups, dips, and pasta recipes but we don’t do a lot of “man food.”  Today though, that will change. I am going to add a new category to our archives that we will fill with “man food.” Sandwich King has started its new season on the Food Network and Cliff is pretty excited about it. When Cliff and I watched The Next Food Network Star: Season 7, Cliff picked Jeff Mauro to win from the beginning. I picked Susie Jimenez. In the end, it came down to Jeff and Susie but Jeff ended up winning. We are pretty much all over Jeff Mauro right now. Last week it was beer cheese soup. This week it is Chicago cheese steaks. Next week it will be something else. Cliff just really likes Jeff’s food! I feel like Cliff puts up with our cupcake addiction enough and deserves some “man food” once in awhile.

Let me just tell you this sandwich was absolutely magical. I am not talking about the way it tasted. I didn’t even try it! I am talking about the effect it had on my husband. Kelly and I made this sandwich on Saturday for Cliff. All day Sunday he was the sweetest, nicest husband a girl could ever ask for. He helped me clean the house and he even went to T.J. Maxx with me where we debated which white bath towels to purchase. Now, I cannot say his behavior was a direct result of eating the sandwich, but I have to believe that it was! I will do further research and report back soon. If a steak sandwich with 2 grilled onions does not appeal to you I suggest you give it a try anyway. For the sake of your marriage, please, give it a try!!

Here is what you’ll need

Salt and pepper the rib eye

Sear it on both sides

Slice the onions into half moons and begin to saute

Make sure the onions are nice and caramelized

Thinly slice the meat

Add the meat back to the pan. Separate into 2 piles and top with cheese.

Place the rolls on top to soak up the juice

Scoop everything into the roll and top with giardiniera

Man food. Pure and simple.


1 lb rib eye
salt and pepper
2 yellow onions
1 tablespoon vegetable oil
2 cups fontinella cheese, shredded
2 sub rolls, cut in half lengthwise but do not cut all the way through
hot giardiniera

Heat a cast iron skillet over high heat. Generously salt and pepper your rib eye on both sides. Once the pan is super hot transfer the seasoned steak to the pan. Turn the heat to medium. Cook for 4 minutes. Do not move the steak; let it sit there so it gets a nice crust. After 4 minutes, flip the steak and cook for 6 more minutes. While the steak is cooking thinly slice the onions into half moons. Once the steak is done move it to a cutting board and set aside. Add 1 tablespoon of vegetable oil to the cast iron pan and add the onions. And a pinch of salt and pepper. Allow the onions for cook for about 10 minutes. Keep moving them around the pan so that they do not burn. They should get nice and caramelized. Once the onions are done, very thinly slice the rib eye, removing any excess fat and return it to the pan with the onions. Reduce the heat to low. Divide the meat and onions into 2 piles. Top each pile with a handful of cheese. Place the sub rolls cut side down over the meat. Allow the roll to absorb some of the juice and to melt the cheese. Scoop each pile of meat/onion/cheese into the roll. Top with giardiniera to taste.

Source: Jeff Mauro