How to store this cheese steak panini?

Name: Cheese steak panini
Cook time: 15 min
Total time: 15 min
Yield: 4p
Ingredients: 450 to 500 g ribeye at room temperature in 1 or 2 pieces; 3 bell peppers; 3 tbsp olive oil; 1 large sweet onion; 2 tsp garlic powder; 1 tsp cayenne pepper; 400 g grated comté cheese; 4 pre-baked panini rolls

You can keep the sandwich for a maximum of 2 days, wrapped in the refrigerator. Open it up again and warm it in the oven, possibly with extra cheese. Put it back together when it's warm and the cheese has melted.

Cheese steak panini

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15min

•

Easy

Cheese steak panini, inspired by the popular 'Philly cheese steak'. Crispy bread, grilled meat, and melting cheese, discover the recipe!

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Ingredients

What do you need?

Quantity: 4p

450 to 500 g ribeye at room temperature in 1 or 2 pieces
3 bell peppers
3 tbsp olive oil
1 large sweet onion
2 tsp garlic powder
1 tsp cayenne pepper
400 g grated comté cheese
4 pre-baked panini rolls

Preparation method

How do you make this?

Slice the onion and bell peppers into fine strips and sauté nicely in 2 tbsp olive oil, season with salt and pepper, garlic, and cayenne pepper, set aside. Lightly rub your meat with oil and season the meat with salt and pepper from the mill on both sides.

Preheat your grill. Place the meat on the grill and cook to your preference, or as desired. Place the meat on a board, let it rest for a moment.

Slice the rolls lengthwise and top the 4 bottoms with half of the cheese. Distribute the onion-pepper mixture on top. Slice the meat into thin strips, distribute on the rolls, sprinkle the rest of the cheese over it, and place the tops on. Grill for 5 minutes until the roll is toasted and the cheese is melted. Serve on a board with a steak knife and eat immediately!

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