Ingredients
4 hoagie rolls
3 tbsp butter, softened at room temperature
1 garlic clove, finely minced
1 white onion, sliced thin
1 green bell pepper, sliced thin
5 oz button mushrooms, sliced
2 tbsp canola oil
1½ lb ribeye steak, thinly sliced against the grain
salt and pepper, to taste
8 slices white american cheese
Preparation
Combine the butter and minced garlic to make garlic butter.
Slice the hoagie rolls ¾’s of the way on their side. Smear the garlic butter on the inside.
In a large skillet or cooktop griddle, cook the buns buttered side down until lightly toasted and crusty. Set aside on a baking sheet.
Cook the vegetables on medium heat until tender.
Add half the meat to the oiled skillet and season with salt and pepper. Cook for a few minutes or until cooked through.
Using a spatula, make a division of 4 portions on the meat.
Place 2 slices of cheese on each portion.
Slide each portion into a hoagie roll until all the rolls are filled up.
Serve hot and enjoy!
