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Ingredients
- 2 lbs Ribeye steak sliced as thin as possible
- 8 slices of Provolone cheese or cheddar cheese sauce
- 1 large onion
- 1 green pepper and 1 red pepper optional
- mushrooms optional
- Salt and pepper to taste
- Oil for cooking
- butter softened
- 4 crusty hoagie rolls
Ingredients
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Instructions
- Slice onions, peppers and mushrooms.
- Preheat Flat Top Griddle or Camp Chef griddle to medium temperature.
- Add cooking oil to the griddle and sauté onions. Salt and pepper onions to taste. After 5 minutes add the peppers and mushrooms and sauté 5 minutes before adding the steak.
- Add steak separate from the vegetables and cook until it’s almost done.
- Salt and pepper the steak to taste while cooking.
- Continue to cook the vegetables, stirring occasionally.
- When steak is almost done place cheese on top of steak. While cheese is melting, butter hoagie rolls and place them face down on the griddle to toast.
- When the steak is done and the hoagie rolls are toasted, place roll on meat and pinch meat into roll.
- Add onions, peppers and mushrooms.