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Ingredients
- 1.5 lbs thinly sliced beef (ribeye or sirloin, 1/8 inch thick)
- 4 pretzel buns
- 4 slices sharp cheddar cheese
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large egg yolks
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 cup neutral oil (vegetable or canola)
- 1/4 teaspoon salt for aioli
- 1/8 teaspoon white pepper
Before you start
Equipment You'll Need
- Large griddle or cast iron pan
- Small mixing bowl
- Whisk
- Spatula
- Lid or aluminum foil
Safety Tips & Important Notes
Follow these for best results and safety.
- Ask your butcher to slice the beef thin, or partially freeze the meat for 30 minutes to make home slicing easier.
- When making aioli, add oil very slowly at first to prevent breaking - if it breaks, start over with a fresh egg yolk and slowly whisk in the broken mixture.
- Keep the griddle at medium-high heat to get a good sear without burning the butter.
- Work in batches to avoid overcrowding the griddle.
Instructions
-
Make the garlic aioli by whisking egg yolks, minced garlic, lemon juice, and 1/4 teaspoon salt in a small bowl.
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While whisking continuously, slowly drizzle in the oil drop by drop until mixture begins to thicken, then add remaining oil in a thin stream until thick and creamy.
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Season aioli with white pepper and adjust salt to taste, then refrigerate until ready to use.
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Season the thinly sliced beef with salt and black pepper on both sides.
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Heat a large griddle or cast iron pan over medium-high heat until hot.
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Add 2 tablespoons butter to the griddle and let it melt and foam.
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Add half the beef slices to the griddle in a single layer, cooking for 1-2 minutes until browned.
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Flip beef and cook for another 1 minute, then top with 2 slices of cheddar cheese.
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Cover with a lid or foil to melt the cheese, about 1 minute.
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Remove beef and cheese to a plate and repeat with remaining butter, beef, and cheese.
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Slice pretzel buns in half and lightly toast on the griddle cut-side down for 1-2 minutes.
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Spread garlic aioli on both halves of each pretzel bun.
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Divide the cheesy beef between the bottom buns, top with remaining bun halves, and serve immediately.
Chef's notes
Homemade aioli should be used within 2 days and kept refrigerated.
Leftover beef can be reheated gently in a pan with a little butter.
For food safety, ensure beef reaches an internal temperature of 145°F for medium-rare or cook longer for desired doneness.
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