Ingredients
Scale
- 225 g thinly sliced ribeye steak
- 30 ml vegetable oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- Salt and pepper to taste
- 2 soft hoagie rolls, split
- 30 ml mayonnaise (optional)
- 4 slices provolone cheese
Instructions
- Prepare all ingredients by slicing the steak and vegetables thinly.
- Heat 15 ml vegetable oil in a large skillet over medium-high heat and sauté the onions and bell pepper until caramelized, about 6-8 minutes.
- Remove the onions and pepper from the pan and set aside.
- Add the remaining 15 ml oil to the same pan, increase heat, and cook the ribeye until browned and barely pink inside.
- Combine the caramelized onions and peppers back into the skillet with the steak.
- Divide the mixture onto the hoagie rolls and top each half with two slices of provolone cheese.
- Melt the cheese by placing the sandwiches under a broiler or covering the pan with a lid on low heat.
- Spread mayonnaise on the inside of the rolls if desired, then close and serve hot.
Notes
For added flavor, consider adding sautéed mushrooms or jalapeños. Serve immediately for the best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg