How to make it
5 steps. Take it one step at a time.
Place the ribeye steak
Place the ribeye steak in the freezer for about 30 minutes. This makes the meat firm enough to slice paper-thin against the grain.
30 minHeat 1 tablespoon of oil
Heat 1 tablespoon (15 ml) of oil in a large skillet or flat-top griddle over medium-high heat. Add the sliced onions and bell peppers. Sauté until the onions are translucent and slightly browned at the edges, about 5-7 minutes. Remove and set aside.
7 minIncrease heat to high
Increase heat to high and add the remaining tablespoon of oil. Add the thinly sliced steak in a single layer. Let it sear without moving it for 1-2 minutes until browned, then season with salt and pepper. Use a spatula to chop and flip the meat until fully cooked.
4 minDivide the meat into 4 piles roughly the length of your rolls
Divide the meat into 4 piles roughly the length of your rolls. Top each pile with the sautéed onions/peppers and 2 slices of provolone cheese. Cover the skillet for 1 minute or until the cheese is completely melted.
1 minOpen the hoagie rolls
Open the hoagie rolls and place them face down over the piles of cheesy meat. Slide a large spatula under the meat and roll/flip everything into the bun.
A little kitchen wisdom
For the best results, use ribeye steak as it has the right fat content for tenderness. Freezing the meat for 30-45 minutes before slicing makes it much easier to get those paper-thin strips.
