Recipe

Want to recreate this legendary East Coast American street food at home? Thinly sliced ribeye steak, caramelized onions and peppers, and melted, gooey cheese sauce are its soul. Your Geedel food chopper makes it easy to slice the steak thinly enough and quickly prepare all the vegetable ingredients, even allowing you to whip up a smooth cheese sauce—making the preparation of this classic sandwich professional and efficient.

Ingredients:  

450g ribeye or sirloin steak (best when partially frozen)  

2 large onions  

2 green bell peppers  

1 red bell pepper  

8 slices Provolone or American cheese  

4 long Italian-style sandwich rolls  

2 tablespoons canola oil  

Salt and black pepper to taste  

Optional sauce:  

2 tablespoons mayonnaise  

1 tablespoon Dijon mustard  

Instructions:

1. Prepare the meat and vegetables:  

   Cut the partially frozen steak into chunks that fit into the container. Install the chopping blade in your Geedel manual vegetable chopper.  

   Add the steak chunks, close the lid tightly, and use quick, short pulses (turn the handle for 1 second, then pause for 1 second) until the steak is cut into very thin, shredded pieces/strips. Be careful not to over-process it into a paste. Remove and set aside.  

   Cut the onions and bell peppers into large chunks, place them in the container, and turn the handle continuously until they are uniformly sliced into thin strips.

2. Make the optional sauce (if using):  

   Empty the container and switch to the mixing paddle. Add the mayonnaise and Dijon mustard, close the lid, and turn the handle for a few seconds to mix into a simple sauce.

3. Cook the filling:  

   Heat oil in a large skillet or griddle over medium-high heat. First, add the onion and pepper strips, season with salt, and cook until softened and slightly caramelized, about 8–10 minutes. Remove and set aside.  

   In the same pan, add the shredded steak, spreading it out evenly. Season with salt and plenty of black pepper. Cook quickly, stirring until the steak is just cooked through and no longer pink (about 2–3 minutes).  

   Return the cooked vegetables to the pan and mix with the steak. Lay the cheese slices over the hot meat and vegetable mixture, allowing them to melt naturally.

4. Assemble:

   Slice the sandwich rolls lengthwise without cutting all the way through, and lightly toast them. Spread the optional sauce from Step 2 on the inside of the rolls (if using).  

   Use a spatula to scoop the entire steak filling with melted cheese into the rolls. Serve hot and enjoy the perfect blend of juicy meat and melted cheese.

Summary:  

The authentic street-food flavor of this sandwich largely depends on how thinly the steak is sliced and how uniformly the vegetables are prepared. The Geedel vegetable chopper allows you to perfectly control the texture of the meat for professional results, while its efficient slicing function makes vegetable prep a breeze—it’s the key tool for unlocking this American classic at home.