Big Kahuna Cheese Steak from Jersey Mike's features tender grilled steak, sauteed onions and peppers, melted American cheese, and savory jalapenos nestled in a soft, fresh submarine roll, delivering a flavorful and satisfying sandwich experience.
Equipments
- Grill or flat-top griddle
- Spatula
- Chef’s knife
- Cutting board
- Tongs
- Saucepan or sauté pan
- Sandwich/sub roll slicer (serrated knife)
- Cheese slicer or shredder (optional)
- Food thermometer (optional)
- Serving tray or basket
Ingredients
- 1 lb (450g) ribeye steak
- 1 large onion
- 1 green bell pepper
- 1 red bell pepper
- 1-2 fresh jalapeños
- 4 slices American cheese
- 2 large submarine sandwich rolls
- 1 tablespoon vegetable oil
- Salt
- Black pepper
Use ribeye steak for the best tenderness and flavor when making the Big Kahuna Cheese Steak. Fresh jalapenos provide the right level of heat, but adjust the quantity based on your spice preference. Soft and fresh submarine rolls ensure the sandwich holds together without becoming soggy. Saute the onions and bell peppers until caramelized for maximum sweetness and depth of flavor. Your Big Kahuna Cheese Steak from Jersey Mike's copycat menu will closely match the original when these ingredient choices and preparation steps are followed carefully.
Instructions
- Preheat grill or flat-top griddle to medium-high heat.
- Slice ribeye steak thinly against the grain.
- Slice onion, green bell pepper, red bell pepper, and jalapeños thinly.
- Heat vegetable oil in a saucepan or sauté pan.
- Add onions and both bell peppers; sauté until softened.
- Add jalapeños; sauté for 1 more minute.
- Remove sautéed vegetables and set aside.
- Add sliced steak to the grill or griddle.
- Season steak with salt and black pepper.
- Cook steak until just browned, stirring with spatula for even cooking.
- Return sautéed vegetables to the steak and mix together on grill.
- Arrange the mixture into two long piles, matching the shape of the rolls.
- Layer 2 slices American cheese on each pile; let melt.
- Slice submarine rolls lengthwise (if not pre-sliced).
- Place open rolls over the steak, vegetable, and cheese mixture to warm slightly.
- Use spatula and tongs to lift and fill rolls with the mixture.
- Serve immediately on tray or basket.
Substitution
The Big Kahuna Cheese Steak from Jersey Mike's copycat menu combines grilled ribeye steak, sauteed onions and bell peppers, melted American cheese, and jalapenos on a soft submarine roll for an indulgent sandwich. You can substitute ribeye with sirloin or flank steak for a leaner option without sacrificing flavor. If fresh jalapenos are unavailable, use pickled jalapenos or a dash of hot sauce to maintain the spicy kick. When grilling, a flat-top griddle provides even cooking, but a cast-iron skillet works well as an alternative. Toast the rolls lightly to enhance texture and prevent sogginess, ensuring a perfectly balanced sandwich.
Tips
Make sure to slice the ribeye steak thinly against the grain to ensure tenderness and prevent toughness during cooking. Saute the onions and bell peppers until softened, as undercooked vegetables can affect the sandwich's overall texture and flavor. Use medium-high heat on the grill or griddle to properly brown the steak without overcooking it, and monitor cooking time to avoid drying out the meat. When assembling your Big Kahuna Cheese Steak, warm the submarine rolls slightly by placing them over the melted cheese mixture; this step enhances the sandwich's flavor and keeps your ingredients hot.
Nutritions
The Big Kahuna Cheese Steak from Jersey Mike's offers a rich source of protein with its ribeye steak, essential for muscle repair and growth. Bell peppers and onions add dietary fiber and vitamins A and C, supporting immune health and digestion. American cheese contributes calcium for bone strength, while jalapenos provide capsaicin, which may help boost metabolism. Your sandwich also contains carbohydrates from the submarine roll, supplying energy for your daily activities.
Storage
Store your Big Kahuna Cheese Steak leftovers in an airtight container to maintain freshness and prevent moisture loss. Refrigerate at or below 40degF (4degC) and consume within 3-4 days for optimal taste and safety. Reheat on a grill or flat-top griddle to restore the sandwich's signature texture and flavors before serving.
Variation or Alternatives
You can substitute ribeye with sirloin or flank steak for a leaner option while maintaining rich flavor. For cheese variations, provolone or mozzarella offer a creamy melt without overpowering the sandwich. Consider roasting the peppers and onions prior to sauteing for a smokier depth, and you could replace the fresh jalapenos with pickled jalapenos for a tangier kick. Toasting the submarine rolls lightly before assembling enhances texture and prevents sogginess.
Allergies
The Big Kahuna Cheese Steak from Jersey Mike's contains common allergens such as dairy from American cheese and gluten from the submarine sandwich rolls. You should be cautious if you have allergies to onions, peppers, or jalapenos, as these ingredients can cause allergic reactions or intolerance. Always inform the restaurant of your specific allergies to ensure your safety when ordering.
Why this recipe?
The Big Kahuna Cheese Steak from Jersey Mike's is popular for its tender grilled steak combined with sauteed onions, peppers, and melted cheese, creating a savory and satisfying flavor profile. This sandwich offers a perfect balance of juicy meat and fresh vegetables, making it a hearty and flavorful meal option. Trying to make a copycat version allows you to customize the ingredients to your preference while enjoying the distinctive taste from the comfort of your home. Your homemade Big Kahuna Cheese Steak can capture the essence of Jersey Mike's while giving you control over quality and portion size.