With peppers, onions, melty goodness, and crispy hoagie rolls!
📝 Ingredients:
1.5 lbs ribeye steak, thinly sliced (or shaved beef)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large onion, sliced
2 tbsp butter
2 tbsp olive oil
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
Salt to taste
Optional: dash of Worcestershire sauce or soy sauce
4 hoagie rolls, lightly toasted
Optional: slices of provolone or white American cheese
👨🍳 Instructions:
Prep the beef
Freeze steak for 30–45 mins for easier slicing, then slice super thin.
Season with garlic powder, onion powder, pepper, and a little salt.
Cook the veggies
In a skillet over medium heat, add 1 tbsp butter + 1 tbsp oil.
Toss in the onions and peppers, sauté until soft and caramelized (10–12 mins).
Set aside.
Sear the beef
Crank up heat to high, add remaining butter and oil.
Sear the sliced beef in batches, don’t overcrowd. Cook until nicely browned.
Optionally splash in some Worcestershire or soy sauce for umami.
Mix it all together
Return the veggies to the skillet, toss everything together. Let the flavors meld.
Add cheese now if you want it melty and mixed into the meat.
Toast the hoagie rolls
Lightly butter and toast them until golden (griddle or oven works great).
Assemble the sandwiches
Load the rolls with that juicy meat-veggie mix.
Top with extra cheese if desired, then broil for 1–2 mins to melt.
🔥 Optional Add-ons:
Jalapeños for heat
Mayo or garlic aioli spread inside the buns
Cheese sauce drizzle for max indulgence