Step by step

Method

4 steps

1. 1

   Season 1½ lb thinly sliced ribeye or sirloin with 1 teaspoon kosher salt and ½ teaspoon black pepper. Split and toast 4 hoagie rolls; swipe with mayo or garlic butter if you like.

2. 2

   Heat 1 tablespoon oil in a large skillet over medium-high. Sauté 1 large thinly sliced onion and 1 thinly sliced green bell pepper until soft and lightly charred at the edges, 6–8 minutes. Push to the side of the pan or scoop onto a plate.

3. 3

   Add the remaining 1 tablespoon oil. Cook the beef in batches, spreading it thin and flipping once, 2–3 minutes total until just browned — don't cook it gray and dry. Combine the beef with the peppers and onions in the pan.

4. 4

   Lay 6 slices provolone over the pile, cover the skillet 30–60 seconds until the cheese melts into the meat. Pile into the toasted rolls and serve hot. You want juicy shaved beef, soft peppers and onions, and gooey provolone in a toasty roll — not dry gray meat or a soggy untoasted bun.