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Earl G Dumplin’s Scottsville Cheesesteak Sandwich

Beef, Cheese, Vegetables

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Submitted by Earl G Dumplin


  • 4 oz ribeye or sirloin steak
  • 1 tsp vegetable oil
  • ¼ C onions, sliced lengthwise
  • ¼ C red peppers, sliced lengthwise
  • Salt and pepper to taste
  • Hoagie bun
  • 1 Tbsp butter, softened
  • 2 slices Swiss cheese


Place steak in freezer for 45 minutes to make it easier to slice thinly. Cut steak lengthwise then across the grain, into thin slices that are about 2 inches long. Season with salt and pepper. Heat cast-iron skillet with oil to medium-high and cook steak, stirring quickly with spatula until cooked through. Move to a plate.

In same skillet, saute vegetables until tender, seasoning with salt and pepper. Add steak to vegetables, stir and remove from heat.

Add butter to bun and grill under broiler for 30–45 seconds, just until brown. Remove bun to plate and place steak mixture on open bun. Lay cheese across top to melt.

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