I used one and a half ribeyes and pulled them out of the refrigerator to get back to room temperature. I cut up an onion and green pepper and cooked them in a pan with olive oil, salt, and pepper. When the onion and pepper were almost done I added the ribeyes sliced very thinly to heat up making sure not to cook the steak any more. I add a some chipotle Gouda and served on a whole wheat buns.
|Onion and green pepper getting happy.|
|Sliced the ribeyes thin.|
|Warm steak with onions and green pepper and then add cheese.|
|Added a little extra cheese because you can never have enough.|
Served with goldfish, very posh.
This was a very good use of leftover steak and got me through a few nights of cooking for one. However, I would much rather be cooking on the egg. Here is a preview of the deck remodel if you are interested.