Cheese Steak Sandwich
A delicious sandwich using ribeye steak, provolone, onions, on a toasty bun.
Equipment
- large skillet or cast iron skillet
- cutting board and sharp knife
Ingredients
- 1 lb ribeye steak, sliced very thin
- 1 medium yellow onion, sliced thin
- 3 TBS butter, DIVIDED
- 2 TBS cooking oil, DIVIDED
- salt & pepper, to taste
- slices provolone cheese
- hoagie sub buns
optional ingredients: sliced bell peppers and mushrooms
Instructions
- Heat 1 TBS butter and 1 TBS cooking oil into a large skillet or cast iron skillet over medium high heat until it starts to sizzle. Add in sliced onions, season with salt, and saute until softened and slightly browned. It should take 5-6 minutes. Remove onions from skillet, place into a bowl and set aside. Optional: you can add sliced bell peppers and mushrooms, if desired.
- Butter the insides of the hoagie buns. Place butter side down into skillet over medium high heat until golden on the inside. Remove from skillet and set aside on a plate.
- Add additional 1 TBS butter and 1 TBS cooking oil into skillet over medium high heat. Add in thinly sliced ribeye steak, season with salt & pepper, and cook until browned and slightly seared. Add in cooked onions and stir until combined. Divide into 4. Place cheese slices over steak and onion.
- Place cheese covered steak onto a buttered hoagie bun.Optional: I like to spread mayonnaise onto buttered bun before adding steak. Enjoy.