Description
A cozy comfort food delight packed with tender, cheesy steak, sautéed onions, and bell peppers, all nestled in a warm hoagie roll.
Ingredients
Scale
- 1 lb flank steak or ribeye, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced
- Salt and pepper, to taste
- 8 slices of provolone cheese
- 4 hoagie rolls
- Optional: mayonnaise, garlic butter, or other toppings
Instructions
- Heat the Blackstone griddle over medium-high heat and add olive oil.
- Add the sliced onions and bell peppers, and sauté until tender.
- Push the veggies to one side of the griddle.
- Add the thinly sliced steak to the griddle; season with salt and pepper.
- Cook the steak until browned and cooked through, mixing with the sautéed veggies.
- Lay the provolone cheese over the steak mixture and allow it to melt.
- Toast the hoagie rolls on the griddle if desired.
- Load the cheesy steak and veggies into the rolls, add optional toppings, and serve immediately.
Notes
Prep veggies and steak the night before to save time. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesesteak
- Calories: 610
- Sugar: 3g
- Sodium: 1300mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg