Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 4 hoagie rolls, fresh
- 1 medium sweet onion, sliced
- 1 cup bell peppers (mixed colors), sliced
- 8 oz provolone cheese, sliced
- 2 tbsp Worcestershire sauce
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Thinly slice ribeye against the grain. Slice onion and bell peppers into strips.
- In a large skillet over medium-high heat, add olive oil until shimmering.
- Add sliced ribeye to the skillet. Sear for 3-4 minutes until browned.
- Toss in onions and bell peppers; sauté for about 5 minutes until softened.
- Drizzle Worcestershire sauce over the mixture; stir well to combine.
- Top with provolone cheese slices; cover briefly until melted.
- Spoon mixture into toasted hoagie rolls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (250g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg