Ingredients:

  • 1.5 lb ribeye steak, thinly shaved
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 2 tbsp unsalted butter
  • 4 hoagie rolls
  • 8 oz provolone cheese
  • 2 tbsp melted butter
  • 1 clove garlic, minced

Instructions:

  1. Place the ribeye steak in the freezer for 30 minutes to firm up. Once firmed, slice against the grain into paper-thin shavings and season with salt and black pepper.
  2. Melt 2 tablespoons of butter in a skillet over medium-high heat. Add sliced onions and peppers, sautéing until translucent and golden brown (about 5-7 minutes). Move vegetables to the side of the pan.
  3. Increase heat to high and add vegetable oil. Add the beef in a single layer and sear undisturbed for 2 minutes to create a crust. Chop with a spatula and stir until just browned.
  4. Divide the meat into four equal mounds. Top each mound with provolone cheese slices and cover with a lid for 30 seconds until the cheese is fully melted.
  5. Combine melted butter and minced garlic. Brush the interior of the hoagie rolls with the garlic butter and toast in a separate pan until golden brown.
  6. Using a spatula, scoop the cheesy meat and sautéed vegetables into the toasted rolls.