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Submitted by: Kelley Nicholson from Pittsburgh, PA
Originally shared on the web 04/26/2021

4 Hoagie Rolls
2 T butter, softened
1 garlic clove, minced
2 T Olive oil, divided
1 large sweet onion, sliced
1 green pepper, sliced
1 lb Ribeye steak trimmed and very thinly sliced
1/2 t salt to taste
1/2 t pepper to taste
8 slices mild provolone cheese

Slice hoagie rolls 3/4 of the way through with a serrated knife. In a small bowl, stir together softened butter and garlic; spread onto cut sides of rolls. Toast buttered side of rolls on a large skillet or griddle over medium heat until golden; set aside. Add one tablespoon oil to pan and sauté pepper until tender. Add onion; cook for about 7-10 minutes, until caramelized. Transfer onion mixture to a bowl. Increase to high heat and add remaining oil. Spread sliced steak in an even layer. Let brown for a couple of minutes; flip steak and season with salt and pepper. Sauté until steak is fully cooked; stir in caramelized onion mixture. Divide evenly into 4 portions. Layer 2 slices of cheese in each bun; top with steak mixture. Serve warm. Serves 4.