Ribeye steak paired with melted cheese and sautéed vegetables forms a satisfying, hearty sandwich that balances rich meat, sweet caramelized onions and crisp peppers. This recipe outlines a straightforward method for searing ribeye to preferred doneness, finishing with garlic and butter, and combining the sliced steak with provolone and softened vegetables on toasted hoagie rolls. The approach emphasises clear timing for searing and resting, gentle caramelization of onions and peppers, and a brief finish under heat to achieve melting cheese. The result is a robust sandwich suitable for a casual meal or a more composed lunch, with optional condiments to adapt the flavour profile, and practical steps for efficient assembly and service.
Ingredients and preparation Start by assembling all ingredients, seasoning the steaks, and preparing the vegetables so cooking proceeds smoothly. Below are the components required and basic preparation notes.
- 2 ribeye steaks, seasoned with salt and pepper
- Olive oil and butter, plus 2 cloves garlic, minced
- 4 hoagie rolls
- 1 onion, sliced
- 2 bell peppers (green and red), sliced
- 8 slices provolone cheese
- Optional condiments: mayonnaise, mustard
| Ingredient | Quantity |
|---|---|
| Ribeye steaks | 2 |
| Hoagie rolls | 4 |
| Provolone slices | 8 |
Cooking the steak Use a hot pan and a little oil to develop a seared crust, then finish with garlic and butter for flavour. Season both sides of each steak with salt and pepper. Heat olive oil in a pan over medium-high heat and cook the steaks for 4 to 5 minutes on each side, adjusting time to reach the desired doneness. During the final minute of cooking, add the minced garlic and a knob of butter, spooning the melted butter over the steaks to enhance richness. Remove the steaks and allow them to rest for 5 minutes, then slice thinly against the grain for tender bites.
Sautéing the vegetables Slice the onion and peppers before cooking so they soften evenly. In a separate pan, warm olive oil over medium heat and cook the sliced onion and bell peppers until soft and caramelized, about 10 to 12 minutes. Stir occasionally to encourage even browning and to concentrate the vegetables’ natural sweetness. Season lightly with salt and pepper to taste.
Assembly and finishing Prepare the rolls and melt the cheese for a cohesive sandwich. Slice the hoagie rolls and toast them lightly if preferred. Place sliced steak on the bottom half of each roll, top with the sautéed onions and peppers, and add two slices of provolone. To melt the cheese, place the open sandwiches under a broiler for about one minute or in a hot oven until the cheese softens and begins to bubble. Add optional condiments, cover with the top roll half and serve immediately while hot.
Practical tips and variations include using different cheeses for a sharper or creamier finish, adjusting steak cook time for rare to well done, and serving with a side salad or pickles for contrast. For ease, vegetables can be cooked ahead and reheated briefly while the steaks rest.
Timing reference
| Task | Approximate time |
|---|---|
| Sear steak, per side | 4 to 5 minutes |
| Rest steak | 5 minutes |
| Sauté vegetables | 10 to 12 minutes |
| Melt cheese under broiler | About 1 minute |
Assembly order and small adjustments will determine the final texture, so prioritise a brief rest for the steak and quick melting of the cheese just before serving to retain juiciness and achieve an even melt.
Conclusion This ribeye steak and cheese sandwich combines straightforward technique with robust flavours to deliver a satisfying meal. Key considerations include searing the steaks to develop a flavourful crust, resting and slicing against the grain to preserve tenderness, and caramelizing onions and peppers to introduce sweetness and balance. Toasting the hoagie rolls and briefly melting provolone bring the elements together, while optional condiments allow for personalisation. With modest preparation and clear timing, the recipe offers a reliable template for recreating a hearty, well-balanced sandwich suitable for informal gatherings or a substantial weekday lunch.