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.