A delicious sandwich using ribeye steak, provolone, onions, on a toasty bun.
Course: Main Course
Cuisine: American
Author: Catherine's Plates
Equipment
large skillet or cast iron skillet
cutting board and sharp knife
Ingredients
1lbribeye steak, sliced very thin
1mediumyellow onion, sliced thin
3TBSbutter, DIVIDED
2TBScooking oil, DIVIDED
salt & pepper, to taste
slicesprovolone 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.