1 lb Ribeye steak trimmed and thinly sliced*

1/2 tsp Sea salt or to taste

1/2 tsp Black pepper or to taste

1 sweet onion (large), diced

8 slices provolone cheese mild (not aged provolone)

4 Hoagie Rolls sliced 3/4 through

2 Tbsp unsalted butter softened

1 garlic clove pressed

2-4 Tbsp mayonnaise or to taste

Instructions : 


Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cook-top or griddle on medium heat until golden brown then set aside.

Add 1 Tbsp oil to your pan/cook-top and sautee diced onions until caramelized then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.

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 Notes

*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).

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