INGREDIENTS
2 pounds ribeye or sirloin steak thinly sliced
2 tbsp. extra-virgin olive oil divided
2 bell peppers thinly sliced
1 large yellow onion sliced
8 ounces cremini mushrooms sliced
Salt and pepper to taste
8 slices provolone cheese
4 hoagie or French rolls
INSTRUCTIONS
Place steaks in the freezer while cooking the vegetables. Chilling the meat makes it easier to slice thinly.
2 pounds ribeye or sirloin steak
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add peppers, onions, and mushrooms, seasoning to taste with salt and pepper. Cook, stirring often, until softened and caramelized, 12 to 15 minutes.
2 tbsp. extra-virgin olive oil, 2 bell peppers, 1 large yellow onion, Salt and pepper, 8 ounces cremini mushrooms
Remove veggies from the skillet and set aside. Add remaining oil and thinly sliced steak pieces, cooking 3-4 minutes until it is browned. Season with salt and pepper to taste.
2 pounds ribeye or sirloin steak, Salt and pepper
Return veggies to skillet and toss to combine with steak.
Layer everything with provolone and cover. Turn off the heat and allow the cheese to melt for 2-3 minutes.
8 slices provolone cheese
Divide between toasted hoagie rolls and serve with chips, pretzels, and a cold beer.
4 hoagie or French rolls
NOTES
Freeze the steak for 15 to 20 minutes before slicing it. Cold steaks will be much easier to slice than raw.
Don’t rush cooking the veggies. They should be nice and soft and the caramelization will add a lot of flavor.
Lightly toast the hoagie rolls before adding the filling. This will protect them from getting soggy quickly, and will give you a nice crunch.
(Thecookierookie
