A classic American sandwich featuring thinly sliced steak, melted cheese, and sautéed onions and peppers, all served on a crusty roll.
1 lb ribeye steak, thinly sliced 4 slices provolone cheese 2 bell peppers, thinly sliced 1 large onion, thinly sliced 4 hoagie rolls
Prepare the Steak: Heat a skillet over medium-high heat. Add a drizzle of oil and cook the thinly sliced ribeye steak until browned and cooked through, about 2-3 minutes per side. Remove from skillet and set aside.
Sauté Onions and Peppers: In the same skillet, add a bit more oil if needed and sauté the sliced onions and bell peppers until they are soft and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
Melt the Cheese: Reduce the heat to low. Return the cooked steak to the skillet and layer the provolone cheese slices on top. Cover with a lid and let the cheese melt over the steak, about 1-2 minutes. Remove from heat.
Prepare the Rolls: While the cheese is melting, lightly toast the hoagie rolls under the broiler or in a toaster oven until they are warm and slightly crisp.
Assemble the Sandwiches: Divide the cheesy steak mixture evenly among the toasted hoagie rolls. Top each sandwich with the sautéed onions and peppers. Serve immediately while warm.