🍽️ Makes: 2 rolls
🔪 Prep time: 15 mins
🔥 Cook time: 10 mins
⚖️ Net carbs: 6g per roll
💪 Protein: 58g per roll
✅ No added sugar and no seed oils
Tender shaved ribeye, melted cheese and soft toasted rolls come together for the ultimate low-carb cheesesteak. Rich, juicy and packed with flavour, finished with fu:di Classic Mayo and fu:di American Mustard for the perfect balance of creaminess and tang.
Ingredients
Cheesesteak filling
- 250g ribeye steak, partially frozen
- 1 tsp onion powder
- 1 tsp garlic powder
- Sea salt
- Black pepper
Cheese
- 2 slices M&S Big Cheese Melts
- 2 slices provolone cheese
To serve
- 2 low-carb rolls
- fu:di Classic Mayo
- fu:di American Mustard
Step 1 - Prepare the steak
Place the ribeye into the freezer for 30–45 minutes until firm but not fully frozen.
Using a sharp knife, slice as thinly as possible.
Season with the onion powder, garlic powder, sea salt and black pepper.
Step 2 - Toast the rolls
Slice the rolls in half and lightly toast until warm and lightly golden.
Spread a little fu:di Classic Mayo and fu:di American Mustard inside each roll.
Set aside.
Step 3 - Cook the steak
Place a large frying pan or flat-top grill over high heat.
Add the sliced ribeye and cook quickly, tossing regularly until browned and cooked through.
Step 4 - Melt the cheese
Pile the beef together in the centre of the pan.
Lay over the M&S Big Cheese Melts and provolone cheese.
Cover with a lid for 1–2 minutes until fully melted and gooey.
Step 5 - Build the cheesesteaks
Place a toasted roll upside down directly over half of the melted cheesesteak mixture.
Using a spatula, scoop underneath and flip everything directly into the roll.
Repeat with the second roll.
To serve
Serve immediately while the cheese is molten and the steak is juicy.
Chef’s Tip
Partially freezing the ribeye before slicing is the secret to achieving those authentic paper-thin slices that cook quickly, stay tender and soak up all that melted cheese.
