Ingredients:
2 lbs thinly sliced ribeye steak
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp vegetable oil
Salt and pepper, to taste
4-6 slices of provolone cheese
4-6 hoagie rolls
Butter, for spreading on rolls
Instructions:
Heat a large skillet over high heat and add the vegetable oil.
Add the onions and bell pepper to the skillet and sauté until they are softened, about 5-6 minutes.
Remove the onions and bell pepper from the skillet and set them aside.
Season the thinly sliced ribeye steak with salt and pepper.
Add the steak to the skillet and cook it for about 2-3 minutes per side, or until it is browned and cooked to your liking.
While the steak is cooking, butter the insides of the hoagie rolls and toast them in a separate skillet or on a griddle until they are lightly golden brown.
Once the steak is cooked, add the sautéed onions and bell peppers back to the skillet and toss them together with the steak.
Add the slices of provolone cheese to the skillet, allowing them to melt and coat the steak and vegetables.
Carefully spoon the steak mixture onto the toasted hoagie rolls, and enjoy.
(I didn't order jalapenos on the bottom one, but I'm not mad about it)