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Prepare Steak: Season steak with half of the salt and pepper. Set aside.
Sauté Onions: In a skillet over medium heat, add butter. Cook onions until soft and golden, about 7–8 minutes. Set aside.
Cook Steak: Add oil to the pan, turn heat to high. Sear steak slices for 2–3 minutes, add Worcestershire sauce, remaining salt and pepper.
Combine: Add onions back to the pan, stir well with steak.
Add Cheese: Place cheese slices on top. Cover pan to melt cheese for 1–2 minutes.
Assemble: Fill hoagie rolls with the hot steak-cheese mixture. Serve immediately.
Serving and Storage Tips:
Serve with fries or a pickle spear.
Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat in a skillet or toaster oven for best texture.
Variations:
Use bell peppers or mushrooms for extra veggies.
Swap provolone with cheddar, Swiss, or even spicy pepper jack.
Make it low-carb by serving in a lettuce wrap or over cauliflower rice.
FAQ:
Can I use another cut of beef?
Yes! Flank or skirt steak also works, but ribeye is most tender and flavorful.
Can I make this ahead?
You can prep the onions and steak in advance and quickly reheat before serving.
What cheese is best?
Provolone is traditional, but many enjoy it with American cheese or Cheez Whiz.
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