PHILLY CHEESESTEAK 😍🍞sandwich chaud au steak et fromage La petite bette

Preheat a skillet over medium-high heat.

Season the ribeye steak with salt and black pepper on both sides.

Add olive oil to the skillet and heat until shimmering.

Cook the steak for 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the skillet and let it rest for 5 minutes.

While the steak rests, slice the baguette lengthwise.

Spread butter on the cut sides of the baguette.

Toast the baguette in the skillet until golden brown, about 2-3 minutes.

Finely chop garlic and parsley, then mix them together.

Slice the rested steak thinly against the grain.

Spread mayonnaise and Dijon mustard on the inside of the toasted baguette.

Layer arugula, sliced steak, onions, tomatoes, and pickles inside the baguette.

Sprinkle the garlic-parsley mixture over the filling.

Close the baguette and slice into portions.

Serve immediately while warm.

Spice Level:

Allergens