- 2 teaspoons vegetable oil
- Chopped onions, optional
- Chopped jalapeno peppers, optional
- 8 ounces imported steer rib-eye steak, sliced very thin
- 3 slices jalapeno Cheddar
- 3 ounces hot sauce
- 1 freshly baked Italian roll
Add the oil to a large skillet over meadium-high heat and cook the onions and jalapeno peppers, if using, until soft. Add the beef and cook through. Beware, the meat cooks quickly so don't crisp or burn the meat. Add the hot sauce, place the cheese on top of the meat and let it melt thoroughly. Transfer to the roll and serve.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Denise and Mike Campo, Campo's, Philadelphia