1-1.5 lbs boneless shaved or thin sliced ribeye
1/2 small white onion
8-12 mild cherry peppers
1 tbsp cooking oil
8 slices white American cheese or provolone
4 hoagie rolls (amoroso for the most authentic)
2-3 tsp Kinder’s The Blend Seasoning
Slice steak against the grain as thinly as possible, or have your butcher slice for you. To aid in slicing, you can freeze the steak for 1-1.5 hours to firm it up and make it easier to work with.
Dice half of a white onion and julienne or dice the cherry peppers, set both aside.
Preheat large skillet over medium heat and add 1 tbsp cooking oil.
Once skillet is hot, add onions and cook about 1-2 minutes.
Once onions are starting to sweat and become fragrant, add steak and increase heat to medium high
Mix steak and onions and cook until there is no pink left in steak. Add peppers and mix, cooking until steak edges begin to get crispy. Top mixture with sliced white American cheese, and cook for another 1-2 minutes until cheese is fully melted.
Carefully portion out sandwich mixture with tongs into all four hoagie rolls. Rolls can also be toasted ahead of time as an option. Enjoy!