Ribeye with Potato and Cheese

Name: Ribeye with Potato and Cheese
Yield: 4
Ingredients: 4 ribeye steaks (or similar cuts); 2 tablespoons of all-purpose flour; 2 tablespoons of cooking oil; 1/3 cup of grated Parmesan cheese; to taste salt and pepper; 4 medium-sized potatoes, peeled and cut into thin slices; 2 medium-sized onions, cut into thin slices; 1/2 cup of water; 2 beef bouillon cubes; 1 tablespoon of lemon juice

1
4 ribeye steaks (or similar cuts)
2
2 tablespoons of all-purpose flour
3
2 tablespoons of cooking oil
4
1/3 cup of grated Parmesan cheese
5
to taste salt and pepper
6
4 medium-sized potatoes, peeled and cut into thin slices
7
2 medium-sized onions, cut into thin slices
8
1/2 cup of water
9
2 beef bouillon cubes
10
1 tablespoon of lemon juice

Ingredients

1
4 ribeye steaks (or similar cuts)
2
2 tablespoons of all-purpose flour
3
2 tablespoons of cooking oil
4
1/3 cup of grated Parmesan cheese
5
to taste salt and pepper
6
4 medium-sized potatoes, peeled and cut into thin slices
7
2 medium-sized onions, cut into thin slices
8
1/2 cup of water
9
2 beef bouillon cubes
10
1 tablespoon of lemon juice

Directions

1
Dredge the ribeye steaks in all-purpose flour; fry them slowly on both sides in hot oil, in a large skillet
2
Mix together Parmesan cheese, salt, and pepper (be mindful of the bouillon's seasoning)
3
Sprinkle 2 tablespoons of this mixture over the steak in the skillet
4
Cover with potato slices; sprinkle with more cheese, cover with onion slices, and finish with the remaining cheese
5
Dissolve the beef bouillon cubes in hot water; add lemon juice and pour into the skillet
6
Cover and cook slowly for 40 minutes, until the meat and vegetables are cooked through
7
Serve four ways.