Ingredients
The following ingredients have 4 Servings
- 4 hoagie or sub rolls (sliced in half lengthwise)
- 4 tablespoons salted butter (divided)
- ½ green bell pepper (thinly sliced)
- 1 white onion (peeled, halved and thinly sliced)
- 1½ pounds ribeye steaks (thinly sliced, then roughly chopped)
- Salt & pepper
- 12 slices provolone cheese
Instruction
- Preheat oven to 350 degrees F. Place each hoagie roll on a large square of aluminum foil; set aside.
- Place a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the pepper and onion to the pan, season with salt and pepper, and cook, stirring occasionally, until the vegetables are completely cooked down and starting to brown, 8 to 10 minutes. Remove to a plate and set aside.
- Melt the remaining 2 tablespoons of butter in the now-empty skillet. Season the beef with salt and pepper and add to the skillet, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium, add back in the peppers and onions and stir to combine. Place 4 slices of the provolone cheese over the mixture and let sit for a minute or two until it starts to melt, then stir into the beef and vegetable mixture until completely combined. Turn off the heat.
- Divide the meat mixture between the four hoagie rolls, topping each with 2 slices of the provolone cheese. Wrap and roll each one tightly in foil, place in the oven, and heat for 30 minutes. Serve warm.
