Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 8 slices Provolone cheese (or cheddar)
- 4 hoagie rolls, split and toasted
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare Steak: Partially freeze the steak for easier slicing. Slice it as thinly as possible.
- Cook Vegetables: Heat one tablespoon of olive oil in a large skillet over medium heat. Add onions and bell peppers, seasoning with salt and pepper. Saute until caramelized, then remove from the skillet and set aside.
- Cook Steak: Increase heat to high and add the remaining oil to the skillet. Add the steak slices, seasoning with salt and pepper, and cook quickly until browned. Divide into portions.
- Assemble: On the bottom half of each toasted hoagie roll, layer the cooked steak, sautéed onions, and peppers. Top each with two slices of Provolone cheese.
- Melt Cheese: Place under a broiler for a few minutes until the cheese is melted and bubbly.
- Serve: Close the sandwiches with the top halves of the rolls and serve immediately.