Philadelphians forgive us, but we promise this is still a delicious sandwich. We’ve got all the classics: medium rare-cooked ribeye steak, melted provolone cheese, and caramelized grilled onions.
The grilled peppers add a vegetal sweetness and the mayo keeps the sandwich extra moist. While they’re not traditional they’re still a tasty addition.
- Thinly slice your steak against the grain and salt it.
- Salt and saute your peppers and onions in a bit of olive oil over medium-low heat until soft and slightly caramelized.
- In a separate pan, cook your steak to just below your desired doneness. Then add the provolone cheese and continue cooking until the cheese is melted.
- All that’s left is to assemble your sandwich and enjoy
