Ingredients:
1 lb ribeye steak or sirloin, very thinly sliced
Salt and black pepper to taste
1 tbsp vegetable oil
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
6 slices provolone cheese (or American/cheez whiz if preferred)
2 hoagie rolls or sub rolls
1 tbsp butter, for toasting rolls
Instructions:
Prep the Steak:
Freeze the steak for 30 minutes for easier slicing, then use a sharp knife to slice it thinly across the grain. Season lightly with salt and pepper.
Sauté the Vegetables:
Heat half the oil in a skillet over medium heat. Add onions and bell peppers. Cook, stirring occasionally, until soft and caramelized, about 8–10 minutes. Remove from skillet and set aside.
Cook the Steak:
In the same skillet, add remaining oil. Increase heat to high and add the thinly sliced steak in a single layer. Sear quickly until browned, about 2–3 minutes. Return the vegetables to the skillet and mix with the beef.
Melt the Cheese:
Lay cheese slices over the beef and vegetable mixture. Reduce heat and cover with a lid for 1–2 minutes, or until cheese melts. Stir gently to combine everything into a gooey, cheesy filling.
Toast the Rolls:
While the cheese melts, split hoagie rolls and butter the insides. Toast them in a hot pan or under a broiler until golden and crisp.
Assemble the Sandwiches:
Pile the hot, cheesy beef and veggie mixture into the toasted rolls. Serve immediately on a slate board or rustic tray for a bold, mouthwatering presentation.
These loaded cheesesteaks are rich, gooey, and packed with flavor—perfect for a hearty meal or a casual crowd-pleaser.
