RIBEYE STEAK CHILI-CHEESE SUB SANDWICH
Cooking Instructions
- STIR FRY RIBEYE STEAK Kansas City Strip Steaks IN A HOT PAN OF OLIVE OIL FOR 3 MINUTES.
- 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.
- CUT A SUB SANDWICH BREAD AT THE CENTRE OF THE WIDTH SIDE
- CUT CHEDDAR CHEESE CUBES INTO FINE CHOPS AND ADD CHOPPED JALAPENO CHILI
- 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
- SPREAD THE MELTED CHEESE ON THE LOWER PART OF THE SUB SANDWICH BREAD
- PLACE RIBEYE FRIED STEAK Kansas City Strip Steaks ON TOP OF MELTED CHEESE.
- INSERT RINGS OF OLIVE FRUITS ON TOP OF THE STEAK Kansas City Strip Steaks THEN CLOSE THE SANDWICH.
- RIBEYE STEAK CHILI-CHEESE SUB SANDWICH IS READY FOR 1 PERSON AS A HOT SNACK.
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