½ pound thinly sliced ribeye beef
1 tablespoon minced garlic
½ teaspoon cornstarch
2 tablespoons vegetable oil, divided
½ teaspoon freshly cracked black pepper
2 tablespoons unsalted butter
½ yellow onion, sliced
5 ounces mushrooms, sliced
2 ripe Roma tomatoes, cut into wedges
2 tablespoons Maggi or Soy Sauce, more to taste
4 slices cheese (pepper jack, provolone, Swiss, etc.)
2 hoagie/sub rolls, sliced and toasted
red chili flakes
fresh cilantro to garnish
In a small bowl, mix together the beef, garlic, cornstarch, 1 tablespoon vegetable oil and black pepper. Set aside.
Heat the remaining vegetable oil and butter in a large wok or nonstick skillet over medium heat. Swirl the pan around until the butter melts. Add onions and mushrooms and cook until both have softened and become lightly browned, approximately 4-5 minutes. Add tomatoes and cook for an additional 2 minutes. Push the items to the side of your wok/skillet (or remove to a plate if your wok/skillet is not large enough) and add the beef. Turn the heat up to medium-high and quickly stir fry the beef for 1-2 minutes or until lightly brown. This should not take a long time since the beef is so thin. Mix the onion/tomato/mushroom mixture together with the beef. Stir in Maggi (to taste) and additional cracked black pepper if desired. Pull the pan off the heat.
Keeping the mixture in the pan, divide it into two. Place the cheese slices over each of the portions and cover with a lid until the cheese melts. Open each roll and add half the meat mixture inside. Sprinkle the tops with red chili flakes and cilantro.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.