Hasselback Cheesesteak Sandwiches Recipe By Tasty

Steps:

• Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.
• In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.
• Preheat oven to 400°F (200°C).
• On a cutting board, season both sides of the steak with salt and pepper.
• Cut about ¾ of the way through the steak, making the incisions 1-inch (2 cm) part.
• Pack a spoonful of the mushrooms mixture into each cut in the steak.
• Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked. Slice and serve.
• Enjoy!

Steps:

• Place the ribeye in the freezer for 30 minutes.
• Slice the hoagie rolls open on a cutting board, making sure not to slice all the way through. Spread ½ tablespoon of butter on the cut sides of each roll.
• Remove the ribeye from the freezer and thinly slice against the grain.
• Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove the onions from the pan and set aside.
• Add the remaining ½ tablespoon of olive oil, then the sliced ribeye, to the same pan and season with the salt and pepper. Cook, without disturbing, until browned, 2-3 minutes. Stir the beef to cook the other side and continue until the ribeye is cooked through, 2-3 minutes more.
• Add the onions back to the pan and stir to combine. Lay the Provolone over the ribeye mixture and cook, without moving, until melted, about 1 minute.
• Transfer the ribeye mixture to the buttered hoagie rolls and serve immediately.
• Enjoy!