Mississippi Cheesesteaks with Banana Peppers
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These cheesesteaks use shaved ribeye, banana pepper rings, white American cheese, ranch seasoning, and brown gravy mix on two large sub rolls. The process moves from the hot griddle to foil-wrapped sandwiches that are left to steam before eating.
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Watch How to Make It
The banana pepper juice is added with the peppers, butter, gravy mix, and ranch seasoning after the meat has been seared. That sequence keeps the initial searing step separate from the ingredients added later on the griddle.
Ingredients You'll Need
The recipe starts with 2 pounds of shaved ribeye and olive oil for the griddle. Salted butter is divided during the cook, with half a stick used for the rolls and the remaining butter added to the meat.
Banana pepper rings and banana pepper juice are both included. The ranch seasoning and brown gravy mix are added after the ribeye is seared, followed by five slices of white American cheese.
Two large sub rolls hold the finished cheesesteaks. The rolls are toasted with melted butter before they are loaded, then wrapped in foil for the final steaming period.
How To Make It
Let’s get that griddle going on medium to high heat . Get down your olive oil . Once it’s hot sear off that meat.
While that’s going melt half stick of butter and toast your rolls . Once meat is seared add rest of butter , peppers , pepper juice , gravy and ranch.
Mix well and after about two minutes add cheese . Once melted mix everything well . Load your rolls.
I like to wrap with foil and let steam . Then enjoy.
The recipe uses 2 lb shaved ribeye. The recipe uses 5 slices of white American cheese. After the meat is seared, add the remaining butter, banana pepper rings, banana pepper juice, brown gravy mix, and ranch seasoning. After mixing the meat with the butter, peppers, pepper juice, gravy, and ranch, cook for about two minutes before adding the cheese. Once the cheese melts, mix everything well. The recipe suggests wrapping the sandwiches with foil and letting them steam before enjoying.Frequently Asked Questions
What kind of meat is used for Mississippi Cheesesteaks?
What cheese is used in this recipe?
When are the banana peppers, gravy mix, and ranch seasoning added?
How long does the filling cook after adding the cheese?
Should the sandwiches be wrapped before serving?
Wrapping Up
These cheesesteaks follow a griddle-to-roll method with a foil-wrapped finish.
Recipe created by Big Ks Que for Trust Me Try It.
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Ingredients
- 2 large sub rolls
- 2 lb shaved ribeye
- 2 tsp olive oil
- 1 stick salted butter
- 1 cup banana pepper rings
- 1 tsp banana pepper juice
- 5 slice white American cheese
- 1 oz ranch seasoning
- 1 oz brown gravy mix
Instructions
- Let’s get that griddle going on medium to high heat . Get down your olive oil . Once it’s hot sear off that meat .
- While that’s going melt half stick of butter and toast your rolls . Once meat is seared add rest of butter , peppers , pepper juice , gravy and ranch .
- Mix well and after about two minutes add cheese . Once melted mix everything well . Load your rolls .
- I like to wrap with foil and let steam . Then enjoy !
