Ingredients:

  • 1 pound (450g) ribeye steak, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 4 slices provolone cheese, or 1 cup (113g) Cheese Whiz, or 4 slices American cheese
  • 2 hoagie rolls, sturdy but soft, about 6-8 inches long
  • 2 tablespoons (30g) butter, softened, for toasting rolls (optional)

Instructions:

  1. Slice the ribeye as thinly as possible. Season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Add sliced onions and cook until softened and caramelized, about 8-10 minutes. Remove onions from the pan and set aside.
  3. Add the sliced ribeye to the hot skillet. Cook, breaking it up with a spatula, until browned and cooked through, about 3-5 minutes.
  4. Push the meat into two piles. Top each pile with either provolone, Cheese Whiz, or American cheese. Allow the cheese to melt slightly, about 1 minute. Add the caramelized onions on top of the cheese.
  5. Lightly butter the insides of the hoagie rolls (optional). Toast the rolls under a broiler or in a toaster oven until lightly golden brown.
  6. Use a spatula to carefully scoop up each meat and cheese mixture and transfer it into a toasted hoagie roll.
  7. Serve hot, with your choice of optional toppings.