Ingredients:

  • 1.5 lbs (680g) Ribeye steak, thinly sliced against the grain
  • 1 tablespoon (15 ml) Olive oil
  • 1 teaspoon (5g) Salt
  • 1/2 teaspoon (2.5g) Black pepper
  • 1 large Yellow onion, thinly sliced (about 1 cup)
  • 1 Green bell pepper, thinly sliced (about 1 cup)
  • 8 slices Provolone cheese
  • 4 Hoagie rolls (about 6-8 inches long), soft
  • 2 tablespoons (30g) Butter, melted

Instructions:

  1. Slice the ribeye steak thinly against the grain. A slightly frozen steak is easier to slice. Season with salt and pepper.
  2. Heat olive oil in the skillet over medium heat. Sauté onions and peppers until softened and caramelized, about 8-10 minutes. Remove from skillet and set aside.
  3. Increase heat to medium-high. Add steak to the hot skillet in a single layer. Cook for 2-3 minutes per side, until browned. Use a spatula to chop the steak into smaller pieces while it's cooking.
  4. Divide the cooked steak into four equal piles in the skillet. Top each pile of steak with 2 slices of Provolone. Allow the cheese to melt slightly (about 1 minute). If using, add the cooked onions and peppers on top of the cheese.
  5. Carefully transfer each steak and cheese mixture into a hoagie roll. Serve immediately.