Cheese Steak PaniniBy Marge Perry & David Bonom
A twist on the Philly cheese steakâ€”thinly sliced beef, melted cheese, and sautÃ©ed peppers and onionsâ€”this sandwich is great for fast and easy weeknight dinners and makes an ideal snack for tailgating.
- Cuisine: American
- Course: Dinner
- black pepper
- Boneless rib steak
- Dried Oregano
- garlic cloves
- green bell pepper
- olive oil
- red bell pepper
- Heat 1 tbsp of the oil in a large nonstick skillet over medium heat. Add the onion, garlic, and oregano
- Season the steak with the remaining 1/4 tsp of salt and 1/8 tsp of black pepper. Heat 1 tbsp of the oil in the skillet
- Arrange the bottom halves of the hoagie rolls on a work surface. Top each with 2 slices cheese, 1/4 of the onion mixture, 1/4 of the steak, and 2 more slices of cheese. Set the top half of each roll over the cheese. Press down each sandwich with your hand slightly. Brush the outside of bread with remaining 1 tbsp oil.
- Heat a nonstick grill pan over medium. Place two sandwiches at a time on the grill pan