{{recipe.flyout}}
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Cooking
1
Servings
25
min
Prep Time
0
min
Cook Time
Ingredients

  • 100 G BONELESS RIBEYE STEAK
  • 1 SESAME SUB SANDWICH BREAD
  • 1 TEASPOON OF TABASCO PEPPER SAUCE
  • 1 TEASPOON OF FINE CHOPPED JALAPENO FRESH RED CHILI
  • 50GMS OF YELLOW CHEDDAR CHEESE
  • 1 TABLESPOON OF EXTRA VIRGIN OLIVE OIL
  • 1 TEASPOON OF SALTED SOY SAUCE
  • 1 TEASPOON OF GARLIC PASTE
  • 1 TEASPOON OF SALTED BUTTER
  • 6 RINGS SLICES OF GREEN OLIVE FRUITS
  • Source Fred U. Submission

Details

  1. STIR FRY RIBEYE STEAK Kansas City Strip Steaks IN A HOT PAN OF OLIVE OIL FOR 3 MINUTES.
  2. ADD 1 TEASAPOON OF GARLIC PASTE AND SIR FRY FOR 1 MINUTE THEN ADD I TEASPOON OF SALTED SOY SAUCE, I TEASPOON OF TABASCO PEPPER SAUCE AND STIR FRY FOR I MINUTE, THEN SWITCH OFF THE STOVE.
  3. CUT A SUB SANDWICH BREAD AT THE CENTRE OF THE WIDTH SIDE
  4. CUT CHEDDAR CHEESE CUBES INTO FINE CHOPS AND ADD CHOPPED JALAPENO CHILI
  5. PUT A SMALL PAN ON A STOVE, PUT 1 TEA SPOON OF SALTED BUTTER. WAIT UNTIL THE BUTTER MELT THEN ADD CHOPPED CHEESE WITH JALAPENO CHOPPED PEPPER AND STIR UNTIL ALL MELT
  6. SPREAD THE MELTED CHEESE ON THE LOWER PART OF THE SUB SANDWICH BREAD
  7. PLACE RIBEYE FRIED STEAK Kansas City Strip Steaks ON TOP OF MELTED CHEESE.
  8. INSERT RINGS OF OLIVE FRUITS ON TOP OF THE STEAK Kansas City Strip Steaks THEN CLOSE THE SANDWICH.
  9. RIBEYE STEAK CHILI-CHEESE SUB SANDWICH IS READY FOR 1 PERSON AS A HOT SNACK.