Ingredients:

  • 1.5 lb (680g) ribeye steak, trimmed of excess fat
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1 large yellow onion, thinly sliced (approx. 250g)
  • 1 green bell pepper, thinly sliced (approx. 150g)
  • 1 red bell pepper, thinly sliced (approx. 150g)
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.25g) kosher salt
  • 1/4 teaspoon (1.25g) black pepper
  • 8 slices provolone cheese (approx. 200g)
  • 4 hoagie rolls, approximately 6-8 inches long (15-20cm)

Instructions:

  1. Wrap the ribeye tightly and freeze for 30 minutes to firm it up for easier slicing. Then, using a sharp knife, slice the steak as thinly as possible against the grain. Season with salt and pepper.
  2. Heat olive oil in a large skillet or griddle over medium heat. Add sliced onions and peppers, season with salt and pepper, and sauté until softened and slightly caramelized, about 10-15 minutes.
  3. Push the onions and peppers to the side of the skillet. Add more olive oil if needed. Add the steak in batches, being careful not to overcrowd the pan. Cook, breaking up the steak with a spatula, until browned and cooked through, about 3-5 minutes per batch.
  4. Divide the steak mixture into four portions. Top each portion with two slices of provolone cheese. Let the cheese melt slightly.
  5. Using a spatula, carefully scoop each steak portion onto a hoagie roll. Serve immediately with your favorite toppings.