2 Tablespoon olive oil divided
1 pound Ribeye steak trimmed and thinly sliced
half teaspoon seasoned salt or to flavor
half of teaspoon black pepper or to flavor
1 candy onion thinly sliced
1 green pepper thinly sliced
6 slices provolone cheese mild (not aged provolone)
four Hoagie Rolls sliced 3/4 thru
2 Tablespoon butter softened
Before making the recipe placed the beef in the freezer for 20-half-hour then slice. The chillier meat will slice simpler.
In a huge skillet add olive oil over medium low warmth. Then add onion and bell peppers while oil is warm. cook, stirring now and again, till very smooth. in case your greens begin to brown, turn the skillet down a touch.
even as vegetables are cooking, slice meat thinly by casting off it from the fridge, setting it on a cutting board and using a sharp knife to trim off extra fat and slice as thinly as feasible towards the grain. Then chop the steak into very small pieces, approximately ¼’’ pieces.
while the veggies are gentle, transfer to a dish and return the skillet to warmth. add the tablespoon of olive oil to the skillet and flip heat to medium-excessive. upload steak and cook dinner, stirring regularly for about 4-5 minutes. Season with salt and pepper at the same time as cooking. eliminate meat from pan with a slotted spoon and upload to vegetable mixture.
activate the oven to high broil.
cut up open the hoagies, but do not separate them. unfold them with softened butter on each facet within the bun. vicinity on a baking pan and transfer to the oven with the oven rack being on the highest slot. Broil for 1-2 minutes maintaining a close eye on them as they may burn speedy. dispose of from the oven.
Drain off all juices from the skillet that the beef turned into cooked in. add the steak and veggies again into the pan. location the provolone slices over the top of the aggregate and cowl the pan. cook on medium till the cheese melts about 4-five minutes. Stir and then switch to prepared hoagies buns with tongs.