Method :

1. Freeze the ribeye steak for 30 to 45 minutes before slicing to make it easier to cut into paper-thin strips.
2. Heat one tablespoon of olive oil in a large skillet or flat-top griddle over medium-high heat.
3. Add the sliced onion and bell pepper to the skillet, cooking for 6 to 8 minutes until softened and caramelized, then transfer them to a plate.
4. Add the remaining olive oil to the same skillet and increase the heat to high.
5. Add the thinly sliced ribeye, seasoning immediately with salt and black pepper.
6. Cook the steak undisturbed for 2 minutes to get a good sear, then chop and toss with a spatula for another 2 to 3 minutes until fully cooked.
7. Divide the meat into 4 separate piles in the skillet, matching the length of your hoagie rolls, and top each pile with a portion of the cooked onions and peppers.
8. Place 2 slices of provolone cheese over each pile, reduce heat to low, and let the cheese melt completely.
9. Spread butter on the inside of the hoagie rolls and toast them on a separate pan until golden brown.
10. Place a toasted roll face down over a cheese-covered steak pile, slide a spatula underneath, and carefully flip the sandwich upright to serve.

Why We Love This Recipe ?