Thinly sliced beef, sautéed peppers and onions, and melted cheese in a soft roll.
KBy kympro
Servings
4
1.5 lb Ribeye steak, partially frozen for easy slicing
2 pieces Yellow onion, thinly sliced
2 pieces Green bell pepper, thinly sliced
2 clove Garlic
3 tbsp Vegetable oil
1 tbsp Unsalted butter
1 tbsp Worcestershire sauce
1 tsp Kosher salt
0.5 tsp Black pepper
8 slice Provolone cheese slices
4 piece Soft hoagie rolls
Calories
1034 kcal
Protein
61g
Carbs
65g
Fat
61g
Fiber
5g
Sugar
4g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep
1. Freeze the ribeye for 20 minutes to firm it up, then slice it against the grain as thinly as possible. Season the slices with the salt and black pepper. Thinly slice the onions and bell peppers, and mince the garlic.
1.5 lb Ribeye steak, partially frozen for easy slicing,
1 tsp Kosher salt,
0.5 tsp Black pepper
Cook Fillings
2. Heat half of the vegetable oil and the butter in a large skillet or griddle over medium-high heat. Add the onions and bell peppers and sauté for 8 minutes until soft and lightly browned. Stir in the garlic for 30 seconds, then transfer the vegetables to a bowl.
3. Return the skillet to high heat and add the remaining vegetable oil. Sear the steak slices in a single layer, in two batches, for 1 to 2 minutes until browned, breaking them up with a spatula. Return all the beef and vegetables to the pan, add the Worcestershire sauce, and toss for 1 minute.
4. Split the hoagie rolls lengthwise, leaving one side attached, and toast them cut-side down in a dry pan or under the broiler for 1 minute. Divide the beef and vegetable mixture into four portions in the pan and lay 2 provolone slices over each. Cover for 1 minute until melted.
