Ingredients:

  • 1 pound (450g) ribeye steak, thinly sliced
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1/4 teaspoon (1.25g) garlic powder (optional)
  • 1 large yellow onion, thinly sliced
  • 1 bell pepper (green or red), thinly sliced
  • 1 tablespoon (15ml) olive oil
  • Pinch of salt
  • Pinch of black pepper
  • 2 hoagie rolls (Italian-style rolls, about 8-10 inches/20-25 cm long)
  • 4-6 slices provolone cheese (or Cheez Whiz, if desired)
  • 2 tablespoons (30ml) butter, softened (for toasting the rolls, optional)

Instructions:

  1. Thinly slice the partially frozen ribeye steak against the grain. Season with salt, pepper, and garlic powder (if using).
  2. Heat olive oil in a large skillet or griddle over medium heat. Add sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 10-15 minutes. Season with salt and pepper. Remove from pan and set aside.
  3. Increase heat to medium-high. Add the steak to the skillet in a single layer (work in batches if necessary). Cook for 2-3 minutes per side, or until browned and cooked through.
  4. Return the sautéed onions and peppers to the skillet with the steak. Use a spatula to chop the steak into smaller pieces. Top with provolone cheese slices. Cover the skillet or add a splash of water and cover with a lid to help the cheese melt quickly.
  5. While the cheese is melting, butter the insides of the hoagie rolls and toast them in a separate pan or in the same pan after removing the steak mixture, until lightly golden.
  6. Divide the steak and cheese mixture evenly between the two hoagie rolls. Serve immediately.