- 1 lb rib eye steak, well-marbled
- 2 Tbsp oil
- 2 medium onions, thin lengthwise slices
- ½ green bell pepper, thin lengthwise slices
- ½ red bell pepper, thin lengthwise slices
- 8 thin slices provolone cheese
- 4 oblong crusty rolls, about 4 “ long
- salt and pepper to taste
- Freeze the rib eye for about 45 minutes until the steak becomes partially frozen and firm. This will allow you to make very thin slices using a sharp knife. Cut slices across the grain of the steak. Cutting across the meat grain (the direction of the meat fibres) yields a more tender result when the slices are cooked.
- Preheat the Memphis to 650 F (700 F on some Memphis models). Place a large cast iron frying pan or flat cast iron griddle pan inside the Memphis while the grill preheats so the pan gets nice and hot while you prep your ingredients.
- When the Memphis reaches temperature take out the EZ-Access Hatch and replace it with the Direct Flame Insert. Turn the ITC to the Open Flame 2 (OF-2) option and slide the grills back into place. Move the flat cast iron pan to the center of the lower rack (directly above the Direct Flame Insert). Brush the pan with a bit of oil and spread half the meat strips on the griddle surface. Be careful not to overcrowd the meat strips. Using a spatula, move the slices around, turning them over as they cook. It will only take 3 or four minutes to grill the meat. Wrap each batch of rib eye strips in foil to keep them warm as you remove the meat from the grill. Turn the ITC down to Open Flame 1 (OF-1)
- Re-oil the pan with the remaining oil and add the onion strips. Move the onion pieces around and turn them over as they cook. When the onion is just beginning to turn a golden brown add the bell pepper strips and continue to sauté while stirring and flipping. When the peppers soften and the onions are nicely colored remove from heat.
- To assemble the sandwiches, split open the buns and lay them out flat. Spread with homemade smoked garlic aioli. Layer the provolone cheese slices on top of the aioli and divide the ribeye slices evenly amongst the 4 buns. Top with an equal portion of hot onion/pepper mixture. The heat from the meat and veggies will melt the thinly sliced provolone.
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