Method :

1. Place the ribeye steak in the freezer for 20 minutes to firm up, then slice it as thinly as possible against the grain.
2. Heat one tablespoon of olive oil in a large skillet or flat-top griddle over medium-high heat.
3. Add the sliced onions and cook for 6 to 8 minutes until soft and lightly caramelized, then move them to the side of the pan.
4. Add the remaining olive oil to the hot pan and add the thinly sliced beef in a single layer.
5. Cook the beef undisturbed for 2 minutes until browned on the bottom, then chop and toss with a spatula.
6. Season the beef with salt and black pepper, then mix the caramelized onions back into the meat.
7. Divide the meat and onion mixture into four portions shaped to the length of your hoagie rolls.
8. Place two slices of provolone cheese over each portion and allow it to melt completely.
9. Spread butter on the inside of the hoagie rolls and toast them lightly on the griddle.
10. Place a toasted roll over a cheese-covered portion, slide a spatula underneath, and flip the sandwich upright to serve.

Why We Love This Recipe ?