- 4 (8-inch) hoagie rolls, homemade preferred
- 2 3/4 ounces blended canola/olive oil, 60/40 ratio
- 10 ounces sliced thin sweet onions in 1/16-inch slices
- 28 ounces sliced thin rib-eye steak in 1/16-inch slices
- 2 ounces melted sweet butter
- 1/4 teaspoon salt
- Provolone cheese
For the hoagies:
Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.