Ingredients

12 ounces ribeye, thinly sliced
½ sweet onion, chopped –
½ green bell pepper, chopped
4 hoagie rolls
8 slices provolone cheese ,
2 tablespoons butter, unsalted
1 clove garlic, pressed
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon cooking oil

Directions

Begin by thinly slicing the 12 ounces ribeye if it’s not already pre-cut. Season it well with ½ teaspoon kosher salt , ½ teaspoon garlic powder and ½ teaspoon black pepper . In a small bowl, mix softened 2 tablespoons butter with minced or 1 clove garlic until combined.

Heat a skillet over medium heat and add the garlic butter. Sauté the chopped ½ sweet onion and ½ green bell pepper until the onions turn translucent and the peppers soften. Remove the veggies from the skillet and set them aside.

Add a drizzle of oil to the skillet, then cook the seasoned meat until it’s fully browned. Return the sautéed onions and peppers to the skillet and mix everything evenly.

Divide the meat mixture into four portions, topping each with two slices of provolone cheese. Cover the skillet and let the cheese melt for 1 to 2 minutes.

Finally, pile each cheesy meat portion onto toasted 4 hoagie rolls or buns. Add mayo or your favorite toppings, then serve and enjoy!