Psycho Tibey Cheesesteak

Total Time:
15 min
5 min
10 min

4 servings

  • 1/2 cup whole-egg mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • Four 8-inch hoagie or Italian rolls, sliced in half
  • 2 medium avocados, sliced
  • 1 large yellow onion, chopped
  • 1/4 cup canola oil
  • 1 pound rib eye steak, sliced
  • 1 teaspoon seasoned salt
  • 8 slices pepper-Jack cheese
  • 4 large slices tomatoes, halved
  • 1/2 cup pickled sliced jalapenos
  • Whisk together the mayonnaise with the cilantro in a small bowl.

  • Heat a grill pan or flat-top grill to medium-high heat.

  • Place the hoagie rolls on the grill and toast until golden brown. Spread the cilantro-mayonnaise mixture on the cut sides of the top and bottom buns. Next, spread half an avocado on each bun top.

  • Put the onions on the grill with a little oil and cook until charred; remove and set aside. Making sure the grill is hot (in order to achieve a nice sear on the meat), add the rib eye with the remaining canola oil and top with the seasoned salt. Using a spatula, chop the rib eye into small pieces. Add your onions back to the meat mixture and cook until the rib eye browns.

  • Place the cheese over the rib eye and onion mixture and cover until the cheese melts. Divide among the toasted hoagies and finish with 2 slices of tomatoes and a layer of sliced jalapenos on each.

  • Enjoy!

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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    Recipe courtesy of Robert Irvine