Ingredients
- 2 pounds ribeye steak
- 4 hoagie rolls (8–9 inches)
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, finely minced
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 1 large green bell pepper, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 8 slices provolone cheese
- Optional seasoning blend:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Place ribeye in freezer for 30–40 minutes to firm up for slicing.
- Slice hoagie rolls three-quarters through and spread with garlic butter made from softened butter and minced garlic.
- Toast rolls cut-side down in a skillet over medium-low heat for 3–4 minutes until golden. Set aside.
- Slice steak very thinly against the grain. Pound lightly if needed for extra thinness.
- Season steak with salt, pepper, and optional seasoning blend.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook onion for 3 minutes, then add green pepper and cook 6–7 minutes until softened. Remove and set aside.
- Add remaining olive oil to skillet. Spread steak in an even layer and cook 2 minutes. Add Worcestershire sauce and cook 3–4 minutes more until browned.
- Return onions and peppers to skillet and combine.
- Divide mixture into 4 portions and top each with 2 slices provolone. Turn off heat and allow cheese to melt.
- Transfer each portion to toasted rolls and serve immediately.
Notes
- Substitute flank, strip, skirt steak, or top sirloin if needed.
- Add mushrooms for extra flavor.
- White American cheese or cheese sauce can replace provolone.
- Store filling refrigerated up to 3 days or freeze up to 3 months.
- Reheat filling in skillet and assemble on freshly toasted rolls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 150 mg
