1-½ Lb. Ribeye Steak(s)
1 Tbsp. Olive Oil
Salt & Pepper
½ Small Onion, Small Dice
1 Medium Red Pepper, Small Dice
1 Medium Green Pepper, Small Dice
2 Cloves Garlic, Minced
Original Pretzel Crisps®
½ Lb. Provolone Cheese, Thin Strips


  1. Place steak in freezer for 45 minutes; this makes the steak easier to slice. Remove from freezer and slice very thinly (⅛” thick).
  2. Heat olive oil in a large sauté pan over high heat. Working in batches, add steak strips, season with salt and pepper, and cook each side 30 – 45 seconds, or until well browned. Remove from pan and set aside.
  3. Reduce heat to medium-high, return sauté pan and heat oil. Add onions and peppers. Season with salt and pepper and cook about 5 minutes or until soft. Add garlic and cook until fragrant (about 30 seconds). Remove from heat.
  4. Preheat oven to 350℉ / 175℃. Line a sheet pan with parchment paper and evenly arrange Pretzel Crisps® “face-side” up on the pan.
  5. Place 3-4 strips of provolone cheese on each Pretzel Crisp®. Top with 1-2 strips of cooked steak, folded, on top of the cheese. Add 1 Tsp. sautéed onion and pepper mixture and place a few strips of provolone cheese on top. Bake 5 minutes or until cheese is melted.