Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds very thinly sliced New Zealand grass-fed ribeye steak
  • 2 tablespoons unsalted butter
  • 1/2 thinly sliced yellow onion
  • 1 thinly sliced green bell pepper
  • 1 1/2 tablespoons vegetable oil
  • 5 slices provolone
  • 6 tablespoons mayonnaise
  • 3 hoagie rolls
  • salt and pepper to taste

Instruction

  • Generously season sliced ribeye with salt and pepper. Set aside
  • Place a large skillet over medium heat and melt butter.
  • Add sliced onion and cook until lightly caramelized, 6 to 8 minutes.
  • Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper.
  • Transfer onion and peppers to a plate and return skillet to stove
  • Turn heat up to medium-high and add oil.
  • Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes.
  • Add onions and peppers back to skillet and stir together until evenly distributed.
  • Place 3 slices of provolone on top of the beef mixture, add 1-2 tablespoons water to the side of the skillet and cover for 1 minute, allowing the steam to melt the cheese.
  • Stir mixture together, top with remaining slices of provolone, add 2 more tablespoons water to side of skillet and cover for another minute to melt cheese. Uncover and remove from heat.
  • Spread mayonnaise onto each hoagie roll and top with 1/3 of the beef mixture. Serve immediately.