Cheesesteak Ribeye Hoagie (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 sandwich rolls, split most of the way through
02 -
8 slices provolone cheese (mild)
03 -
1 large onion, chopped finely
04 -
1/2 tsp ground black pepper, or adjust to your taste
05 -
1/2 tsp fine sea salt, or more if needed
06 -
1 lb ribeye steak, sliced very thin and trimmed
→ Condiments and Butter
07 -
1 garlic clove, mashed into a paste
08 -
2 Tbsp softened unsalted butter
09 -
2-4 Tbsp mayo, adjust to your preference
# Instructions:
01 -
With a serrated knife, carefully cut each roll most of the way through. In a small bowl, mix together the softened butter and the mashed garlic. Use a knife to coat the inside of the rolls with the garlic butter, then place them on a flat griddle, skillet, or cooktop over medium heat. Toast until they're golden brown and take them off the heat.
02 -
Chop the onion into small pieces. Warm up a pan with 1 tablespoon of oil on medium heat. Toss in the onions and stir around until they soften and caramelize. Once done, move them into a separate dish.
03 -
Turn up the heat to high and pour 1 tablespoon of oil into the pan. Spread out the thin slices of steak in the pan and let them sit without stirring for 2 minutes to brown. Flip the slices, sprinkle them with salt and pepper, and let them cook through. Stir the caramelized onions back into the steak mixture.
04 -
Divide the cooked steak mixture into four even piles. Lay 2 slices of provolone over each pile. Turn off the heat and give the cheese a moment to melt while the meat stays warm.
05 -
Spread mayo onto the toasted inside of each roll. Use a spatula to lift each cheesy-steak portion and place it directly into a roll. Press the halves together and enjoy your sandwich while it's still warm.
# Notes:
01 -
For easier cutting, chill the steak in the freezer for 30 minutes if it's thin, or up to 40 minutes if it's a thicker cut.