Ingredients
Method
Preparation
- Thinly slice the ribeye steak against the grain for maximum tenderness.
- Heat a skillet over medium-high heat and add a touch of butter.
- Sauté the sliced bell peppers and onions until they soften, releasing their natural sweetness.
- Push the vegetables to one side of the skillet. Add the ribeye steak and season with salt and pepper.
- Cook until the steak is just done, ensuring it stays juicy.
- Sprinkle provolone cheese over the steak and mix with the sautéed veggies until melted.
- Split the hoagie rolls and butter the insides generously.
- Toast the rolls in the skillet or under a broiler until golden brown.
- Generously fill each toasted roll with the steak and vegetable mixture, then serve hot.
Notes
For a gourmet touch, dip your sandwich in garlic aioli or horseradish sauce. Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet on medium heat.