Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Cavey Cheesesteak

Posted by Caveman Cooking on March 26, 2010

Cavey Cheesesteak
When you’ve got some leftover beef, this is an easy way to make another great meal out of it.


6-8 Ounces Cooked Steak, preferably rare
3 Medium-Small Mushrooms
2 Thin Slices Sweet Onion
1/4 Small Red Bell Pepper
1 Slice Cheese
1 Tbsp Oil
1 Tbsp Mayonnaise
1 Fresh Sandwich Roll
Salt & Pepper to taste

NOTE #1: After soaking a Tri-tip in some Teriyamic Marinade for a day, we BBQed for the first time in our new Cave and had the Cave-in-laws as our first guests. Unfortunately, we were too cooked from the unending unpacking to do a photo-shoot for a post, too. But, we had plenty of leftovers and, finally, some time to do one for this! A BIG thank you to the Cavewoman for taking some great shots.

Heat non-stick griddle or large skillet over medium-high heat.
As thinly as possible, slice some leftover steak or other rare to medium-rare beef. Set aside.
Slicing Leftover Tri-tip

Slice mushrooms, paper-thin cut the onion, and slice red pepper. Set aside.
Slicing Veggies

Butterfly slice the roll, being careful not to cut all the way through. Place onto griddle and quickly heat both sides. Remove from griddle, evenly spread mayo, and set aside on plate.
HINT #1: Choosing the right roll is critical for a really good cheesesteak sandwich. If possible, skip the pre-packaged rolls in the store and get a good, fresh-baked Amoroso roll, Artisan roll, or French Roll. It does make a huge difference!
Artisan Roll On Griddle

Add oil to griddle. When heated, add meat.
Tri-tip On The Griddle

Before you are ready to flip the meat, add veggies to skillet/griddle. Keep separated from meat, for now.
HINT #2: Although I said “Salt & Pepper to taste” in the ingredients, I find that any marinated, or rubbed, meat tends to already have more than enough seasonings for this dish. That said, if you feel the need for more, this is the point to add it.
Tri-tip & Veggies On The Griddle

Just before meat and veggies are ready, place cheese on top of the meat. Then, place veggies evenly on top of the cheese, and allow cheese to begin melting before removing from grill.
NOTE #2: Usually, I like to use Provolone cheese on this sandwich. In fact, we had just bought some from our local market. But, upon opening, it was readily apparent that it had already turned to the darkside. So, I subbed out some Swiss, which worked fine. Cheddar would have been great, too. Just goes to show that although “cheese” is an integral part of a cheesesteak, the kind of cheese isn’t as consequential … experiment!
Cheesesteak Stuff

Using a large spatula, remove entire mound of food from griddle and place onto prepared roll. Enjoy!
HINT #3: If you like hot sauce, this is a great vehicle for it. I like to splash a bunch of Tapatio, Cholula, or Tabasco on mine. Pizza sauce also works great … but, I think that may qualify as a whole different sandwich! 😉
Cavey Cheesesteak

Prep Time = 10 minutes
Cook Time = 10 minutes total
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

12 Responses to “Cavey Cheesesteak”

  1. MaryMoh said

    That’s a fabulous sandwich. I can make that. Love all the ingredients.

  2. oh my…

    what a great suckin up to in-laws sandwich!

  3. Chris said

    Wow! Your cavey cheese steak and my BBQueban sandwich are one mighty Friday night duo! Great game night food:) Those peppers and onions on your steak sandwich? AWESOME.

  4. Viviane said

    This sounds good! Although sandwiches are to be banned from my diet now with braces! I am not a great red meat fan usually but the pictures are appetizing, I am sure I can find a variety I eat to make this one, maybe turn it into bouchées lol

  5. Reeni said

    Nothing beats a good cheese steak! This is totally mouth-watering!

  6. boredcook said

    Oooh that looks good. Something my hubby would absolutely dig his teeth into.

    I had a really good cheesteak a few weeks ago and now my mouth is watering for one again.

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