Ingredients
- 1 lb shaved ribeye steak (or very thinly sliced steak)
- 2 tbsp avocado oil
- 1 small yellow onion, sliced
- 10 oz mushrooms
- 1 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic, minced.
- 3/4 cup blue cheese dressing
- 12 Hawaiian rolls
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp melted butter
- poppyseeds
Instructions
- Preheat oven to 375F and grease a 9×13 casserole dish.
- In a large pan, heat avocado oil over high heat. Add steak and cook until no longer pink. Move steak to separate bowl.
- In the same pan the steak was in, add the sliced onions, mushrooms, salt and pepper. Cook over high heat for about 6-8 minutes or until onions have started to caramelize and mushrooms are soft.
- Add in garlic and cook for another minute. Turn off heat.
- In the bowl with the steak, add 3/4 cup blue cheese dressing and stir until steak is coated.
- Cut Hawaiian rolls in half long way, like cutting through a sheet cake. Place bottom of rolls into casserole dish.
- Add beef to the base of the rolls, then top with the onions and mushrooms. Top with shredded cheese. Place rolls top part on.
- Brush with melted butter and sprinkle poppy seeds on top.
- Bake for 20 minutes. Let rest 10 minutes before serving.
Category: dinner, lunch, meal-prep, steakMethod: ovenCuisine: American
