mozzarella cheesesteak

Ingredients

• 1 tsp. extra virgin olive oil
• 1 cup onions, sliced
• 1 cup peppers, sliced
• 8 oz. Ribeye steak, thinly sliced
• Dash salt & pepper
• 6 oz. Casaro Whole Milk Mozzarella cheese, shredded
• 2 oz. Casaro Parmesan cheese, grated
• 4 large Piadina flatbread (or 4 hoagie rolls)

Directions

Warm oil in a large skillet over medium-high heat. Add sliced onions and peppers, sauté until soft.  Remove from skillet and set aside.

In the heated skillet, add the thinly sliced Ribeye steak, salt and pepper to taste.  Cook steak for about 45 – 60 seconds, then top with Casaro Mozzarella and Parmesan, allow cheese to melt.

While cheese is melting, in another heated skillet, warm the Piadina or both sides.  Add the cheesesteak, onions and pepper to one half of the Piadina, fold and quickly heat again on both sides.  Serves 4 for lunch or 8 as an appetizer.