• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 tablespoon(s) extra-virgin olive oil

  2. 1 green bell pepper , thinly sliced

  3. 1 red bell pepper , thinly sliced

  4. 1 cup(s) thinly sliced mushrooms

  5. 1 large onion , cut into paper-thin slices

  6. 2 tablespoon(s) chopped fresh oregano

  7. 1/2 teaspoon(s) kosher salt

  8. Freshly ground black pepper

  9. 1 1/2 pound(s) rib-eye steak , about 1 inch thick

  10. 4 crusty hoagie rolls , sliced in half lengthwise

  11. Cat Cora's Homemade Provolone Sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 250° F. Heat a large cast-iron skillet (or any heavy skillet) over medium-high heat.

  2. Add 3 tablespoons of the olive oil to the pan. Add the peppers and mushrooms and sauté until slightly softened, about 3 minutes. Add the onion and sauté until it's just the way you like it. Transfer the peppers, mushrooms, and onion to an ovenproof platter and place in the oven to keep warm.

  3. Heat the remaining 3 tablespoons olive oil in the pan over medium-high heat. Add the oregano, salt, and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.

  4. Remove the steak from the pan, place on a cutting board, and let it rest for 5 minutes. Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon some of the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve.


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