Ingredients:

  • 1 lb (450 g) thinly sliced ribeye steak
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 3 hoagie rolls
  • 4 slices provolone cheese
  • Optional toppings: sautéed mushrooms, hot peppers
  • Additional cheese options: Cheez Whiz

Instructions:

  1. Freeze the steak for 15-20 minutes to make slicing easier. Using a sharp knife, slice the steak very thinly against the grain into strips.
  2. Heat 1 tbsp oil in a skillet over medium-high heat. Add sliced onions and peppers; cook until caramelized and tender (~7-10 mins). Add minced garlic, cook for 1 minute more.
  3. Push vegetables to the side of the skillet. Add remaining oil and sliced steak in a single layer. Cook, stirring frequently, until just browned (~2-3 mins); season with salt and pepper.
  4. Mix the steak with the sautéed vegetables. Reduce heat to low. Place slices of provolone directly on the meat mixture and cover briefly to melt, or spread Cheez Whiz evenly.
  5. Warm the hoagie rolls briefly in the oven or on a skillet. Open the rolls without cutting all the way through.
  6. Spoon the hot steak mixture into the rolls. Top with melted cheese. Serve immediately with optional toppings or sides.