Ingredients:

  • 1.5 lbs Ribeye Steak (or Top Sirloin), trimmed of excess fat
  • 1.5 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 2 Tbsp Neutral Oil (Canola or Vegetable)
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, thinly sliced
  • 1 medium Green Bell Pepper, thinly sliced (optional)
  • 4 Hoagie/Sub Rolls (Soft Italian style)
  • 8 slices Sharp Provolone Cheese OR 1 cup Cheez Whiz

Instructions:

  1. Freeze the Steak: Wrap the ribeye tightly in plastic wrap and place it in the freezer for 30–45 minutes. The steak should be very firm but not completely frozen solid. This step ensures you can achieve the essential ultra-thin slice.
  2. Slice the Ingredients: Remove the partially frozen steak and use a very sharp knife to slice it against the grain into paper-thin strips (about 1–2 mm thick). Slice the onions and peppers thinly.
  3. Season the Meat: Toss the sliced steak in a bowl with the salt, pepper, and garlic powder.
  4. Sauté the Veggies: Heat 1 Tbsp of neutral oil and the butter in the skillet over medium heat. Add the sliced onions and peppers. Cook until they are soft and slightly caramelised (about 6–8 minutes). Remove the vegetables from the pan and set them aside, leaving any residual fat in the pan.
  5. Sear the Steak (High Heat): Increase the heat to high. Add the remaining 1 Tbsp of oil. Once the oil shimmers, quickly add the seasoned steak in a single layer (work in batches if necessary to avoid crowding the pan). Cook for 1–2 minutes per side until nicely browned but still tender. Avoid overcooking.
  6. The Chop and Mix: Return all the steak to the pan. Using your spatula, roughly chop the steak into smaller, bite-sized pieces while sautéing. Return the cooked onions and peppers to the pan and toss to combine.
  7. Toast the Rolls: Slice the hoagie rolls lengthwise (do not cut all the way through). Lightly brush the insides with butter or place them face-down on the griddle for 1–2 minutes until lightly toasted. This prevents the bread from going soggy.
  8. Melt the Cheese: Divide the meat and onion mixture into four equal portions directly in the skillet. If using Provolone, lay 2 slices over each portion. If using Cheez Whiz, dollop it generously over the meat. Cover the pan briefly with a lid or foil to allow the cheese to melt quickly and steam into the mixture.
  9. Load the Sandwich: Use the spatula to scoop the cheesy filling directly into the toasted roll, starting at one end and filling all the way to the other.
  10. Serve Immediately: Wrap the filled sandwiches in foil briefly to steam and hold heat, then serve piping hot.