By emma hynes
Panera has done it again with their new Ciabatta Cheesesteak. This mouthwatering sandwich features tender, seasoned steak layered with melty cheese and caramelized onions, all tucked into a perfectly toasted ciabatta roll.
This copycat recipe brings all the flavor and comfort of the original right to your kitchen. Get ready to impress your taste buds with a homemade version that might just be better than the real thing!
1 lb ribeye or sirloin steak 1 tablespoon olive oil 1 small onion, thinly sliced 1 small green bell pepper, thinly sliced (optional) 2 cloves garlic, minced Salt and pepper to taste
4 ciabatta rolls, halved 4 slices provolone cheese (or white cheddar) 2 tablespoons mayonnaise 1 teaspoon Dijon mustard (optional) Butter for toasting
Heat olive oil in a large skillet over medium-high heat. Add sliced onions and peppers (if using), cooking until soft and slightly caramelized (about 5 minutes).
For extra flavor, add a dash of Worcestershire sauce to the steak while cooking.
Add the minced garlic and cook for another 30 seconds until fragrant. Add the sliced steak, season with salt and pepper, and cook for 2-3 minutes until browned and cooked through. Remove from heat.
Lightly butter the inside of the ciabatta rolls. In a separate pan or skillet over medium heat, toast until golden and crisp (about 2 minutes).
Spread mayonnaise (and Dijon, if using) on the toasted ciabatta. Pile the cooked steak, onions and peppers onto the bottom half of each roll.
Top with a slice of provolone cheese. Place under a broiler for 1-2 minutes until the cheese is melted and bubbly.
Slice and serve immediately while hot and melty. Pair with a side of chips or a crisp salad for a complete meal.
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