1 lb ribeye steak, thinly sliced
1 medium onion, diced
2 bell peppers, sliced
1 cup sliced mushrooms
2 large hoagie rolls
8 slices provolone cheese
2 tbsp. Kinder’s The Blend Seasoning
2 tbsp butter, unsalted
In a large skillet, heat butter over medium-high heat, add onions, bell peppers and mushrooms. Saute for 5 minutes or until tender and slightly caramelized. Remove from pan and return pan to heat.
Cut rolls down center and place 2 slices of cheese on each roll, set aside.
Add ribeye steak and The Blend Seasoning and cook for 2-3 minutes until just cooked through.
Reduce heat to low. Add onions, bell peppers and mushrooms back to pan and mix with steak thoroughly. Divide the mixture in half in the pan and place remaining cheese over each half. Allow cheese to melt, about 2 minutes.
Immediately transfer to hoagie rolls. Enjoy.
Smoky mesquite with sea salt & pepper