5 Minute Chicago Cheesesteak

1. Preheat over to 350 °F.
2. Set a medium sauce pan to low heat. Add Taylor St Cheesesteak and bring to a gentlegently heat simmerwhile stirring frequently.  untilStir constantly for about 5 minutes until the cheese is melted and warmed through and silky smooth. .
3. Brush inside and outside of bread rolls with oil from giardiniera, then sprinkle with BBQ Chip Dust. Place in oven for 3-5 minutes, until lightly crusted.
4. Heat a large (at least 12") cast iron or stainless steel skillet over medium high heat. Add about giardiniera oil and then an even, thin layer of shaved ribeye, then season with Black Powder Rub. Don’t move the meat for 2-3 minutes; caramelize the bottom layer until golden brown while the top portion remains slightly pink. Give the meat a little stir and start chopping it up with a metal spatula to create little beefy morsels.
5. Here comes the fun part: Immediately after cooking your shaved ribeye to the desired temp, ladle the warm cheese sauce directly on the meat in the pan. Let it slowly melt into the meat, moving it around so each ribeye piece gets coated in gooey cheese for about 2 minutes. (Use half of the cheese sauce and reserve the other half for the second portion of meat).
6. Once the meat and cheese are properly married, place in buns and top with spoonfuls of giardiniera and more warm cheese sauce.
7. Repeat with remaining 1 lb pack of shaved ribeye.

*Pro Tip: Make 1 LB of shavedribeye at a time to prevent overcrowding of pan*