Description
Hearty rib-eye steaks, melty provolone, and sauteed peppers and onions make these sandwiches a perfect Sunday meal. Homemade cheese sauce takes it to the next level!
Ingredients
Units
Scale
- 6 tbsp Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 cups (237 ml) Mushrooms
- 1 Large Onion
- 2 tbsp Fresh Oregano
- 0.5 tsp Kosher Salt
- 1.5 lbs (680 g) Rib-eye Steak
- 4 Crusty Hoagie Rolls
- 1 tbsp Unsalted Butter
- 0.5 lbs (227 g) Provolone Cheese
- 2 Large Egg Yolks
- 1 tbsp All-Purpose Flour
- 1.5 cups (355 ml) Whole Milk
Instructions
- Preheat oven to 250°F (121°C).
- Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil.
- Add peppers and mushrooms; sauté until slightly softened, about 3 minutes.
- Add onion and sauté to desired tenderness.
- Transfer peppers, mushrooms, and onion to an ovenproof platter; place in oven to keep warm.
- Heat remaining olive oil in the skillet over medium-high heat.
- Add oregano, salt, and pepper to taste; sauté quickly.
- As soon as seasonings are hot, sauté steak for 5–6 minutes.
- Turn steak and cook for another 5–6 minutes for medium-rare.
- Remove steak from pan, place on a cutting board, and let rest for 5 minutes.
- Thinly slice steak.
- Divide steak among hoagie rolls using tongs and top with onion mixture.
- Spoon cheese sauce over meat and vegetables, cover with top of roll, and serve.
- Homemade Provolone Sauce:
- Half-fill the bottom of a double boiler with water and place over medium heat.
- Melt butter in the top of the double boiler.
- Add cheese and let soften slowly, stirring.
- Meanwhile, in a medium bowl, whisk together egg yolks, flour, and milk.
- When cheese has melted, pour egg mixture into the top of the double boiler and whisk until sauce is warm and begins to thicken.
- Continue to cook over medium heat, whisking constantly. Add salt and pepper to taste.
- When sauce is thick, turn heat to low to keep warm while assembling sandwiches.
- Cover and refrigerate any leftover sauce.
Notes
- For richer flavor, marinate the rib-eye in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
- If you don’t have hoagie rolls, substitute with other crusty bread rolls or even sub rolls.
- Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 5
- Sodium: 800
- Fat: 45
- Saturated Fat: 18
- Unsaturated Fat: 22
- Carbohydrates: 40
- Fiber: 5
- Protein: 45
- Cholesterol: 150