Instructions

• Heat a heavy skillet or cast-iron griddle over medium-high heat. Drizzle in the Pecan Oil and add in the onion and bell pepper and cook until very soft, the onions are transparent and the mixture is turning golden brown. Set aside.
• Add the mushrooms to the same skillet with a drizzle of Pecan Oil. Sauté until all of the moisture is released and the mushrooms are beginning to brown. Set aside.
• While the vegetables are sautéing, make the cheese sauce. Combine the cheeses, cornstarch, Sariette Blend and evaporated milk in a small pot set over low heat. Stir with a spatula or whisk until the cheese melts and the sauce is smooth – about 6 minutes. Set aside.
• Heat the same skillet or griddle used to for the vegetables over medium high heat. Trim the ribeye of any excess fat. Cut the ribeye in half longways. Then very, very thinly slice the meat. Season with Salt n Pepa.
• Cook the ribeye in the skillet, drizzling in Pecan Oil as needed, until the meat is medium-well – about 6 minutes. Add in the vegetables and combine. Serve on warmed rolls with a spoonful of cheese sauce.