Description
What You’ll Need: A well-marbled ribeye, soft hoagie rolls, sweet onions, green peppers, and melty provolone. Freeze the steak briefly for paper-thin slices and true steak-shop texture.
Ingredients
Units
Scale
For the Garlic Butter Rolls
- 4 long hoagie rolls (8-9 inches) (slice with a hinge and toast)
- 4 Tbsp unsalted butter, softened
- 2 cloves fresh garlic, finely minced
For the Steak & Veg
- 2 lb well-marbled ribeye steak (can sub sirloin, flank, or strip)
- 2 Tbsp olive oil, divided
- 1 large yellow onion, diced
- 1 large green bell pepper, thinly sliced
- 1 Tbsp Worcestershire sauce
- salt and freshly ground black pepper (to taste)
To Finish
- 8 slices provolone cheese (room temperature melts best)
Instructions
- Freeze for thin slicing: Place whole ribeye on a tray and freeze 30–40 minutes until firm. Bring provolone to room temp for easier melting.
- Toast garlic rolls: Mix softened butter with minced garlic. Split rolls with a hinge and spread cut sides with garlic butter. Toast cut-side-down in a large skillet over medium-low 3–4 minutes until golden; set aside.
- Slice steak & season: With a sharp knife, slice the semi-frozen steak paper-thin against the grain. Lightly season with salt and pepper.
- Sauté onions & peppers: Heat 1 Tbsp oil over medium-high. Cook diced onion ~3 minutes; add sliced green pepper and cook 6–7 minutes until soft and lightly browned. Remove to a plate.
- Cook steak & assemble: Add remaining 1 Tbsp oil to the hot skillet. Sear sliced steak in an even layer ~2 minutes. Add Worcestershire; cook 3–4 minutes more until just cooked through. Drain excess liquid if needed. Return onions & peppers; toss to combine. Divide into 4 portions, top each with 2 slices provolone, turn off heat, and let melt. Load each portion into a toasted roll and serve immediately.
Notes
Pro tip: Paper-thin slices are the hallmark of an authentic cheesesteak—brief freezing makes this easy. Prefer onions-only or no peppers? Adjust to taste. Swap provolone for white American if you like a creamier melt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Sandwiches
- Cuisine: American
Nutrition
- Calories: 950
- Fat: 55
- Saturated Fat: 25
- Carbohydrates: 50
- Protein: 65
