This juicy steak and cheese is prepped with a spicier twist. You’ll never order a regular steak and cheese sub again after trying this animal!

Scale

1 lb shaved ribeye steak

½ yellow onion

1–2 cups pepperoni

1 cup banana peppers

¼ cup calabrian chili mayo (mayo, calabrian chili pepper flakes, garlic powder, salt, pepper)

¼ lb sliced provolone cheese

2 cups of your favorite marinara sauce

1 sub roll

2 tbsp grated romano cheese

1 tbsp olive oil

Salt & pepper to taste

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Heat up olive oil in a pan on medium heat.
Slice onions into ¼ inch thick slices, fry in oil with salt and pepper until just starting to sear.
Slice pepperoni into thin slices. Add to the pan with onions, let cook for a minute, and push off to the side.
Add shaved ribeye to the pan. Season with salt and pepper, and let sear.
When the bottom of the ribeye is done cooking, flip, season with more salt and pepper, and use a spatula or wooden spoon to break it apart.
Add banana peppers to the mix.
When the steak is done cooking, mix all of the ingredients together and let sit for a few minutes.
Push everything together and layer with some provolone cheese. Hit the pan with a little bit of water, cover, and let sit.
Cut the sub roll in half and spread some calabrian chili mayo on each side.
Fill sub roll with ingredients from the pan. Top with marinara sauce and grated cheese.
Enjoy!