4 Martin's Hoagie Rolls
1 Pound Ribeye Steak, trimmed and thinly sliced
1 Large Sweet Onion, sliced
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
2 Tablespoons Unsalted Butter, softened
1 Garlic Clove, pressed
1/2 Teaspoon Sea Salt, or to taste
1/2 Teaspoon Black Pepper, or to taste
8 Slices Provolone Cheese, mild
2-4 Tablespoons Mayonnaise, or to taste
Slice onions and thinly slice beef.*
*Tip: For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
Open hoagie rolls and lay flat, cut sides up. In small bowl, stir together softened butter with pressed garlic clove. Spread garlic butter onto the cut sides of hoagie rolls. Toast the buns on a large skillet, flat cooktop, or griddle on medium heat until golden brown, about 1-2 minutes. Set aside.
Add 1 tablespoon oil to pan or cooktop, and sauté sliced onions and peppers until caramelized, about 5 minutes. Transfer to a bowl.
Increase to high heat and add 1 tablespoon oil. Spread the thinly sliced steak in an even layer on pan or cooktop. Let brown for 4-5 minutes undisturbed then flip and season with salt and black pepper. Sauté until steak is fully cooked through, about 2-3 minutes. Stir in the caramelized onions and peppers.
Divide into 4 even portions and top each portion with 2 slices of cheese. Turn off the heat to allow the cheese to melt without overcooking the meat for about one minute.
Spread a thin layer of mayo on the toasted side of each roll.
Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.
Recipe adapted from: https://natashaskitchen.com.