Tender ribeye steak, sautéed onions, and melted provolone served in a toasted hoagie roll for the ultimate handheld meal.
# What You Need:
→ Beef
01 - 1 pound ribeye steak, partially frozen and thinly sliced against the grain
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)
→ Cheese
04 - 8 slices provolone cheese (or American cheese or Cheez Whiz)
→ Bread
05 - 4 hoagie rolls or long sandwich rolls, split lengthwise
→ Condiments & Cooking
06 - 2 tablespoons vegetable oil
07 - Salt and black pepper to taste
# How To Make It:
01 - Freeze the ribeye steak for 30–45 minutes to firm it up. Slice as thinly as possible against the grain for maximum tenderness.
02 - Heat 1 tablespoon oil in a large skillet over medium heat. Add the onions and bell peppers if using. Cook, stirring frequently, until soft and lightly browned, about 5–7 minutes. Transfer to a plate and set aside.
03 - Add the remaining oil to the skillet and increase heat to medium-high. Arrange the sliced beef in a single layer. Season generously with salt and pepper. Sear quickly, stirring occasionally, until just browned, about 2–3 minutes.
04 - Return the cooked vegetables to the skillet and toss with the beef. Divide the mixture into four equal portions. Place 2 cheese slices over each portion and let melt completely, about 1 minute.
05 - Split the hoagie rolls lengthwise, keeping one side intact like a hinge. For extra texture, toast lightly under the broiler for 1–2 minutes.
06 - Using a large spatula, lift each cheesy beef portion and slide it into the prepared rolls. Serve immediately while hot and melty.
