Recipe Details

Ingredients

• 1/4 cup softened unsalted butter, divided

• 2 (10-inch) hoagie buns, sliced lengthwise, but not completely through

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 1/2 pound ribeye steak, very thinly sliced

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoons granulated garlic, more to taste

• 4 slices provolone cheese

Description

1. Divide the butter between the two rolls, spreading evenly over the cut sides.
2. Heat a griddle or a large cast-iron skillet over medium heat. Toast the rolls, buttered-side down, until golden. Set aside.
3. Increase the heat to medium-high. Add the oil and heat until it shimmers. Add the onions. Sauté until soft and beginning to brown, about 8 minutes. Remove to a plate and set aside.
4. Season the steak all over with salt and pepper to taste, and the granulated garlic. Add the steak to the pan in a single layer, cooking in batches if necessary. Sear, undisturbed for 1 to 2 minutes. Flip and sear the other side until cooked through, about 1 minute.
5. Return the onion to the pan. Break apart the meat slices with two offset spatulas and toss with the onions.