Description
A classic American sandwich featuring thinly sliced beefsteak, onions, and melted cheese in a long roll
Ingredients
- 1 lb (≈ 450 g) rib‑eye steak, thinly sliced
- 1 medium onion, thinly sliced
- 2 tbsp vegetable oil or butter
- 4 slices provolone cheese (or American cheese / Cheez Whiz)
- 4 hoagie rolls (or long sandwich rolls)
- Salt and black pepper, to taste
- Optional: mushrooms, bell peppers
Instructions
- Preheat a large skillet or griddle over medium‑high heat and add 1 tbsp of oil or butter.
- Add the sliced onion (and optional mushrooms / bell peppers) and sauté until soft and lightly browned.
- Remove onion mixture and set aside; add the remaining oil to the skillet.
- Add the thinly sliced steak to the hot skillet, season with salt and pepper, and cook quickly until just browned (stirring or turning slices).
- Return the onion mixture into the skillet with the meat, stir to combine.
- Arrange the cheese slices over the meat & onion mixture; allow them to melt.
- Split the hoagie rolls (but don’t cut all the way through), and place them open-faced on a baking sheet or skillet to lightly toast (optional).
- Spoon the hot meat, onion, and cheese mixture into each roll. Serve immediately.
Notes
- Use really thin slices of beef (partially frozen makes slicing easier).
- Some purists prefer Cheez Whiz instead of sliced cheese for extra meltiness.
- Don’t overcook the meat — aim for just browned, not well done.
- Optional vegetables like bell peppers or mushrooms can be added for variation.
- Toast the roll lightly so it holds up to the juicy filling.
Nutrition
- Serving Size: 1 sandwich
- Calories: 641
- Sugar: 6 g
- Sodium: 717 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 96 mg
