INGREDIENTS

  • 1 pound shaved RIB EYE
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 2 cups thinly sliced onions (from 1 large yellow)
  • 2 cups thinly sliced button mushrooms (from 8 ounces)
  • 4 slices provolone cheese
  • 4 hoagie rolls, split and toasted

INSTRUCTIONS

  1. Put a large skillet over high heat.
  2. Season the rib eye slices on both sides with salt and pepper. Add 3 tablespoons of the olive oil to the preheated pan and then add the beef. Cook until the meat browns and the edges begin to curl, about 30 seconds. Flip the beef and cook until the meat is fully cooked, another 30 seconds. Remove the beef to a plate.
  3. Reduce the heat to medium-high underneath the same skillet and add the remaining 1 tablespoon olive oil and then the onions, mushrooms, and a pinch of salt. Cook until the vegetables soften and begin to caramelize, about 3 minutes.
  4. Arrange the vegetables in the skillet into 4 equal piles. Divide the rib eye into 4 equal portions and place one onto each pile of vegetables. Top each pile with a slice of provolone cheese. Reduce the heat to low, add 2 tablespoons water to the pan, cover the pan, and cook until the cheese is fully melted, about 30 seconds.
  5. Pack one pile of veggies, meat, and cheese onto each hoagie roll and serve.