Grilled Ribeye

Serves 6-8


2½ pounds boneless rib-eye steaks

2 cups of crumbled Cello Parmesan Whisps

4 bell peppers (in any assortment of green, red, yellow, or orange)

2 tablespoons freshly squeezed lemon juice (about 1 medium lemon) Pinch of sea salt

12 corn tortillas

2 large yellow onions, cut in 2-inch-thick slices Sour cream

Guacamole (optional)

Salsa (Optional)


  1. Preheat an outdoor grill; preheat the oven to 250°F.
  2. Season steaks with salt & pepper, set aside.
  3. Grill the bell peppers whole until they blister and brown, turning with tongs every few minutes to ensure they roast on all sides; remove from the heat.
  4. Core and seed Bell Peppers, slice lengthwise into 1/2-inch strips, and sprinkle them with lemon juice and a pinch of salt. Wrap them in aluminum foil and keep them warm in the oven until ready to serve.
  5. Wrap the tortillas in foil and put in the oven to warm with the peppers.
  6. Place seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Grill the onion slices along with the steak, about 5 minutes per side.
  7. To serve, slice the steaks thinly & coat in crumbled Cello Parmesan Whisps; arrange on a large platter with the grilled sliced onion and peppers. Alongside the platter, set out the warm tortillas and bowls of sour cream, salsa and guacamole.