Cheesesteak Texas Toast
Cheesesteak Texas Toast piles shaved ribeye, caramelized onions, and melted provolone and white American over queso-filled craters in crispy garlic Texas toast, finished with blackened ranch.
Equipment
- Flat Top Griddle or Large Skillet
- Baking Sheet
- Spatula
Ingredients
Cheesesteak
- 2 lbs shaved ribeye steak shaved sirloin works as a leaner substitute
- 2 tbsp avocado oil
- 1 large sweet onion, thinly sliced
- 1 green bell pepper, sliced
- 8 oz sliced mushrooms optional
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
Garlic Texas Toast
- 8 slices frozen garlic Texas toast
Cheese
- 8 slices provolone cheese
- 4 slices white American cheese
- 1/2 cup store-bought queso 1 tablespoon per toast slice, spooned into the crater
- blackened ranch dressing for drizzling over the finished cheesesteak
Optional Toppings
- crispy fried onions optional
- chopped parsley optional
- cherry peppers optional
- cheese sauce drizzle optional
- hot sauce and crushed red pepper flakes optional
Optional Garlic Parmesan Butter
- 4 tbsp melted butter
- 2 cloves grated garlic
- 1/4 cup freshly grated Parmesan
- 1 tbsp chopped parsley brush over hot toast
Optional Grill Nation Steak Sauce
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp hot sauce
- fresh cracked pepper spread thin on toast before the steak
Instructions
- Bake the garlic Texas toast according to package directions until crispy and golden brown. If using the garlic Parmesan butter, brush it over the toast while still hot. Press the center of each slice in with the back of a spoon to create a shallow crater.
- Heat a large griddle or skillet over medium-high heat and add the avocado oil. Cook the onions and peppers for 8-10 minutes until soft and caramelized, adding mushrooms if using. Stir in the garlic during the final minute, then remove the vegetables and set aside.
- Increase the heat and lay the shaved steak down in one layer. Let it sit untouched for 3-4 minutes on the first side, then flip and chop into bite-sized pieces.
- After another 2-3 minutes, season with the salt, pepper, garlic powder, and onion powder. Return the vegetables, add 1 tablespoon of Worcestershire sauce, and mix for a minute or two.
- Add the provolone and white American and mix until the cheese fully melts through the steak and vegetables.
- Spoon a tablespoon of queso into each toast crater, pile the cheesy steak mixture on top, and drizzle with blackened ranch. Finish with crispy fried onions, parsley, and cherry peppers, and serve immediately.
Video
Notes
Use Shaved Ribeye: The marbling keeps the meat tender and juicy; shaved sirloin is an excellent leaner substitute.
Don't Overcook the Steak: Shaved steak cooks in 2-3 minutes; past that, it dries out.
Caramelize Deeply: Give the onions and peppers the full 8-10 minutes for sweetness that balances the rich steak and cheese.
Layer Two Cheeses: Provolone for classic flavor, white American for the creamy pull.
Toast Matters: Fully crisp Texas toast prevents sogginess.
Flat Top Advantage: A flat top griddle handles the vegetables, the steak sear, and the cheese melt in one continuous cook.
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Crater the Toast: Pressing a shallow crater into each slice holds the queso and keeps the cheesesteak anchored.
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Leave the Steak Alone: 3-4 untouched minutes on the first side builds the crust before the flip and chop.
Nutrition: Values are approximate estimates per serving.
Nutrition
Calories: 815kcalCarbohydrates: 35gProtein: 46gFat: 50gSaturated Fat: 21gCholesterol: 155mgSodium: 1580mgFiber: 3gSugar: 5g
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