Don’t be intimidated – this sandwich doesn’t require any fancy moves, but we do suggest cleaning your hands first so you can lick all the cheese sauce off your fingers.

Recipe by Chef Ronnie Fishman.


Caramelized onions, sliced

Sautéed peppers, sliced

Salt and pepper (to taste)

8 ounces of beef (preferably tenderloin)

Butter and fresh thyme (optional, to taste)

1/4 cup mayonnaise

1 tbsp canna-butter

1 tsp dijon mustard

1 tsp garlic, minced

1 soft hoagie roll or a long bun

3 slices provolone cheese

1/4 cup Mary Jane’s Gluten-Free Cheese Sauce


Pre-heat oven to broil.

Season steak with salt and pepper. Grill to medium rare or sear in a cast iron pan. Once rested, slice thinly.

Heat oil in a pan over high heat. Add the onions and peppers, and cook until soft and fragrant. Season with salt and pepper.

Mix mayonnaise with canna-butter, dijon mustard and garlic in a small bowl.

Spread aioli generously on insides of bun. Place sliced steak on the bottom half of the bun and top with onions, peppers, and provolone.

Broil open face in the oven for 2 minutes.

Liberally drizzle Mary Jane’s Gluten-Free Cheese Sauce on top of cheesesteak before closing the bun. Slice in half and serve hot.

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