Ingredients:
-
1 lb thinly sliced ribeye steak
-
1 large onion, sliced
-
1 green bell pepper, sliced
-
4 slices provolone cheese
-
4 hoagie rolls
-
Salt and black pepper
-
2 tbsp olive oil
Instructions:
-
Prep: Heat your griddle to medium-high.
-
Get Sizzlin': Add a tablespoon of oil to the griddle. Cook onions and peppers until softened and slightly browned, about 5 minutes. Remove from griddle and set aside.
-
Steak Time: Add the remaining oil to the hot griddle. Season the steak generously with salt and pepper. Add in batches if needed, and cook for just 1-2 minutes per side for medium-rare, longer for more well-done.
-
Chop it Up: Briefly chop the steak into smaller pieces directly on the griddle.
-
Combine: Return peppers and onions to the griddle with the steak. Mix well.
-
Cheese Melt: Layer provolone slices over the meat and veggie mix. If your griddle has a lid, cover for a minute to help the cheese melt.
-
Serve: Pile the mixture onto hoagie rolls and enjoy immediately!
