Ingredients:

  • 1.5 lbs (680g) Ribeye steak, thinly sliced against the grain (about 1/8 inch thick)
  • 2 tablespoons (30ml) Olive oil
  • 1 medium Yellow onion, thinly sliced
  • 1 Green bell pepper, thinly sliced (optional)
  • 2 cloves Garlic, minced
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) Garlic powder
  • 1/2 teaspoon (2.5ml) Onion powder
  • 1/4 teaspoon (1.25ml) Black pepper, freshly ground
  • 1/4 teaspoon (1.25ml) Salt, or to taste

Instructions:

  1. Freeze the steak for 20-30 minutes to make slicing easier. Slice very thinly across the grain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers (if using) and sauté until softened and slightly caramelized. Remove from pan and set aside.
  3. Add the sliced steak to the skillet in batches, being careful not to overcrowd. Cook, stirring frequently, until browned and cooked through.
  4. Add the sautéed vegetables back to the skillet with the steak. Stir in minced garlic, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Cook for another minute, until the flavors meld.
  5. Serve immediately on hoagie rolls with your favorite cheese (Provolone is the classic!).