Ingredients
- Ribeye steak, thinly sliced: 1 pound
- Hoagie rolls: 4
- Provolone cheese slices: 8
- Green bell pepper, thinly sliced: 1 medium
- Onion, thinly sliced: 1 medium
- Olive oil: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Salt and pepper: To taste
Instructions
- Step 1: Heat olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell peppers. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove vegetables and set aside.
- Step 2: Add the thinly sliced steak to the hot skillet. Season with salt, pepper, and Worcestershire sauce. Cook, breaking up the steak with a spatula, until browned and cooked through, about 3-5 minutes.
- Step 3: Return the cooked vegetables to the skillet with the steak. Mix well to combine.
- Step 4: Divide the steak and vegetable mixture into four equal portions. Top each portion with two slices of provolone cheese. Allow the cheese to melt slightly.
- Step 5: Spread each portion of the cheesesteak mixture onto a hoagie roll.
- Step 6: Wrap each cheesesteak sandwich tightly in aluminum foil. Place the wrapped sandwiches on a preheated grill (medium heat) or in a panini press for 2-3 minutes per side, or until the rolls are crispy and the cheese is fully melted. Serve immediately.
Notes
- For extra flavor, marinate the sliced ribeye in Worcestershire sauce for at least 30 minutes before cooking.
- To store leftovers, wrap tightly in foil and refrigerate for up to 2 days; re-crisp in a dry skillet or air fryer for best results.
- Serve these hearty wraps with a side of crispy fries or a cool, creamy coleslaw to balance the richness.
- To prevent soggy rolls, avoid overfilling the wraps and ensure the filling isn't too wet before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American