4.4
(8)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve.
Step 2
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.
Step 3
Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.
Your folders
foodnetwork.com
50 minutes
Your folders
sweetpeaskitchen.com
5.0
(4)
35 minutes
Your folders
mychicagosteak.com
Your folders
foodnetwork.com
3.8
(137)
1 hours
Your folders
thedailymeal.com
2.5
(2)
Your folders
freshoffthegrid.com
5.0
(3)
20 minutes
Your folders
tasteofhome.com
5.0
(1)
10 minutes
Your folders
realbalanced.com
4.9
(7)
25 minutes
Your folders
thatlowcarblife.com
4.4
(186)
45 minutes
Your folders
gimmedelicious.com
4.6
(13)
20 minutes
Your folders
lowcarbmaven.com
4.7
(7)
15 minutes
Your folders
cafedelites.com
5.0
(1)
10 minutes
Your folders
everydaymaven.com
5.0
(15)
10 minutes
Your folders
leanandgreenrecipes.net
4.3
(3)
25 minutes
Your folders
mrfood.com
12 minutes
Your folders
olivemagazine.com
Your folders
realbalanced.com
4.7
(12)
25 minutes
Your folders
lowcarbmaven.com
Your folders
tipbuzz.com
4.5
(2)
15 minutes