Prep

Put your Ribeyes in the freezer for an hour before slicing. While you wait you can thinly slice your onions and bell peppers, slice and butter your baguettes. After the ribeyes have reached the hour mark remove them from the freezer and slice them thin. 

Cook

Heat the griddle to medium/high heat.

Toast your baguettes. (It should only take about 30 to 45 seconds.) After they have been toasted add mayo (to your liking) and set aside. 

Add butter to the griddle to sauté your onions and peppers. Season with Lane’s Scorpion Rub. On a separate section of the griddle add your thinly sliced steak. Season on griddle with Lane’s Scorpion Rub as well. Because the steak is thin this cooking process will go fast. 

Assemble

Once everything is cooked mix onions, peppers, and steak together. Divide the cheesesteak mix into separate amounts that will fit into your baguette. Add Provolone cheese (about 3 slices per cheesesteak) and allow the cheese to melt. 

Once the cheese has melted remove the cheesesteak and place it on your baguette. Finish with Lane’s Sorta white and ENJOY!! 

Here at Lane’s, we believe in the philosophy good meals don’t have to be complicated and complex. This version of a backyard cheesesteak is nowhere in the ballpark of complex and complicated. However, it is in the ballpark of deliciousness! If you need a clutch two-out hit, then this is the meal for you!!

Ingredients:

• 2 1lb Ribeye – 1 ½ inch thick
• Lane’s Scorpion Rub
• Lane’s Sorta White BBQ Sauce
• 1 Yellow Onion
• 1 Bell Pepper Green
• 3 Baguettes
• Butter
• Mayonaise
• Provolone Cheese

Instructions:

1. Throw your Ribeyes in the freezer for an hour before slicing. Take ribeye out of the freezer and slice in 1/4 inch slices

2. Heat griddle to medium high heat

3. Butter insides of the baguettes and toast. Should take about 30 to 45 seconds. Put to the side and add mayo

4. Add butter to the griddle and sauté onions and peppers. Season with Lane’s Scorpion Rub

5. In a separate section of the griddle add sliced steak. Season on griddle with Lane’s Scorpion Rub

6. Once everything is cooked mix onions, peppers, and steak together and separate into the size that will fit into your baguette. Add Provolone cheese (about 3 slices per cheesesteak)
Place on baguette

7. Squeeze Lane’s Sorta white over Cheesesteak and enjoy. 

Recipe Note

Optional ingredients:

1. Mushrooms
2. Mustard
3. A1
4. Jalapeños

Recipe Provided by Lanes BBQ