Ingredients:

  • 1 pound (450g) Ribeye steak, thinly sliced
  • 1 tablespoon (15ml) Olive oil
  • 1 teaspoon (5g) Kosher salt
  • ½ teaspoon (2.5g) Black pepper
  • 1 large Yellow onion, thinly sliced
  • ½ Green bell pepper, thinly sliced (optional)
  • 1 tablespoon (15g) Unsalted butter
  • Pinch of salt
  • Pinch of sugar (optional)
  • 8 slices Provolone cheese (approx 4oz / 115g)
  • 2 Hoagie rolls (approx. 8-10 inches long)

Instructions:

  1. Thinly slice the ribeye against the grain. Season with salt and pepper.
  2. Melt butter in the skillet over medium heat. Add sliced onions (and peppers, if using) and cook, stirring occasionally, until softened and caramelized (about 10-15 minutes). Season with a pinch of salt and optional sugar.
  3. Increase the heat to medium-high. Add olive oil to the skillet. Add the steak in a single layer (work in batches if necessary) and cook for 1-2 minutes per side, until browned.
  4. Push the steak and onions together in the skillet. Top with slices of Provolone. Cover the skillet and cook until the cheese is melted and gooey (about 1-2 minutes).
  5. Using a spatula, carefully scoop the steak, onions, and cheese mixture onto the hoagie rolls. Cut in half and serve immediately.