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Preheat a large skillet or griddle over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced onions and bell pepper (if using). Sauté for 5 to 7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set aside.

Increase the heat to high. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the thinly sliced ribeye steak in a single layer. Season with garlic powder, salt, and black pepper. Cook for 2 to 3 minutes, flipping once, until the steak is browned and cooked through. Avoid overcooking to keep it tender.

Return the cooked onions and bell peppers to the skillet with the steak. Mix everything together well. Divide the mixture into four equal portions directly on the skillet. Place 2 slices of provolone cheese over each portion, allowing it to melt for 1 to 2 minutes. You can cover the skillet briefly to help the cheese melt faster.

While the cheese is melting, lightly brush the inside of the hoagie rolls with melted butter. Place the rolls, buttered-side down, on a separate dry skillet or directly on the griddle to toast for 1 to 2 minutes, until golden brown and slightly crispy.

Using a spatula, carefully scoop one portion of the cheesy steak and vegetable mixture into each toasted hoagie roll. Serve immediately.


Preheat a large skillet or griddle over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the sliced onions and bell pepper (if using). Sauté for 5 to 7 minutes, or until softened and lightly caramelized. Remove the vegetables from the skillet and set aside.

Increase the heat to high. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the thinly sliced ribeye steak in a single layer. Season with garlic powder, salt, and black pepper. Cook for 2 to 3 minutes, flipping once, until the steak is browned and cooked through. Avoid overcooking to keep it tender.

Return the cooked onions and bell peppers to the skillet with the steak. Mix everything together well. Divide the mixture into four equal portions directly on the skillet. Place 2 slices of provolone cheese over each portion, allowing it to melt for 1 to 2 minutes. You can cover the skillet briefly to help the cheese melt faster.

While the cheese is melting, lightly brush the inside of the hoagie rolls with melted butter. Place the rolls, buttered-side down, on a separate dry skillet or directly on the griddle to toast for 1 to 2 minutes, until golden brown and slightly crispy.

Using a spatula, carefully scoop one portion of the cheesy steak and vegetable mixture into each toasted hoagie roll. Serve immediately.
