Ingredients:

  • 1 pound (450g) Ribeye Steak, partially frozen
  • 2 tablespoons (30ml) Olive Oil
  • 1 large Yellow Onion, thinly sliced
  • 1/2 teaspoon (2.5ml) Salt
  • 1/4 teaspoon (1.25ml) Black Pepper
  • 1/4 teaspoon (1.25ml) Garlic Powder
  • Pinch of Red Pepper Flakes (optional)
  • 2 Hoagie Rolls (approx. 8 inches/20cm long)
  • 4 slices Provolone Cheese
  • 2 tablespoons (30g) Unsalted Butter, softened
  • Optional toppings: Hot peppers, sautéed mushrooms

Instructions:

  1. Partially freeze the ribeye for easier slicing. Thinly slice the steak against the grain into very thin shavings.
  2. Heat olive oil in a large skillet over medium heat. Add sliced onions, salt, pepper, garlic powder, and red pepper flakes (if using). Cook, stirring occasionally, until the onions are deeply golden brown and caramelized (about 15-20 minutes).
  3. Push the caramelized onions to one side of the skillet. Add the shaved steak to the other side. Cook, breaking it up with a spatula, until browned and cooked through (about 3-5 minutes).
  4. Mix the steak and onions together. Form the mixture into two mounds, one for each sandwich. Place two slices of provolone cheese over each mound and allow to melt slightly.
  5. Butter the insides of the hoagie rolls and toast them lightly in a separate skillet or under a broiler until golden brown.
  6. Carefully scoop each steak and cheese mixture onto a toasted roll. Top with any desired optional toppings. Serve immediately.