Photo courtesy of Down To The Bone

From: Jeff Feldstein, Down to the Bone, Stanhope, NJ. Yield: 1 12-inch sandwich.

10 oz. rib eye steak
2 oz. sautéed julienne mixed colored peppers
2 oz. caramelized onions (brown sugar and honey)
4 oz. provolone cheese
1 clove fresh garlic, chopped
as needed, dry rub of choice, enough to coat steak
pinch of curry powder
to taste, salt and pepper
12” sandwich roll

Barbecue Butter:
1 stick unsalted butter
2 Tbsp. barbecue sauce of choice

Caramelized Onions:
½ cup onion
2 Tbsp. olive oil
2 Tbsp. brown sugar
1 Tbsp. honey

For cheese steak sandwich: Combine dry rub, curry, salt and pepper to season rib eye steak. Cook meat thoroughly and shave thin.  Coat the 12” roll, inside and out, with infused barbecue butter (recipe follows), salt and pepper. Spread provolone slices across bread and melt in broiler. Add cooked and sliced steak, caramelized onions and peppers before serving.

For barbecue butter: Mix 1 stick of butter at room temperature with 2 Tbsp. of prepared barbecue sauce. Place mixture in refrigerator until ready to use.

For caramelized onions: Cut onions into long strands, then sauté on medium heat with peppers and garlic until translucent in 2 Tbsp. olive oil (approximately 5 to 7 minutes). Add 2 Tbsp. brown sugar and 1Tbsp. honey to mixture.