Tender ribeye, sautéed onions, and melted provolone piled high on a toasted hoagie roll for the ultimate handheld meal.
# What You Need:
→ Beef
01 - 1 lb ribeye steak, thinly sliced
→ 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
→ Condiments & Cooking
06 - 2 tbsp vegetable oil
07 - Salt and black pepper, to taste
# Directions:
01 - Place the ribeye steak in the freezer for 30–45 minutes to firm slightly, then slice as thinly as possible against the grain for optimal tenderness.
02 - Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onions and bell peppers (if using) and cook, stirring occasionally, until softened and lightly caramelized, 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 with salt and pepper, and cook until just browned, stirring occasionally, about 2–3 minutes.
04 - Return the sautéed vegetables to the skillet and toss to combine with the beef. Divide the mixture into four equal portions in the pan. Place 2 slices of cheese over each portion and allow to melt completely, about 1 minute.
05 - Split the hoagie rolls lengthwise, keeping one edge intact for easy assembly. Lightly toast the rolls if desired for added texture.
06 - Using a spatula, carefully lift each cheesy beef portion from the skillet and transfer into a prepared roll. Serve immediately while hot and melty.
