"Use a griddle or cast-iron pan for these, either on your stove or the grill."
8 6-inch soft hoagie rolls
2 pounds ribeye steaks, thinly shaved (let your butcher do the work)
24 slices Provolone cheese
1 10-ounce bag shredded lettuce
salt and pepper or fajita seasoning to taste
mayonnaise as condiment (Duke’s is my preference)
Sauté and add any or all of these toppings:
2 medium sweet onions, thinly sliced
2 bell peppers of your color choice, thinly sliced
1 12-ounce package baby bella mushrooms, sliced
Lightly toast or grill the inside of the hoagie rolls, set aside.
Heat the skillet or griddle on a 350°F grill, add the beef and season per your preference. Turn occasionally using tongs until cooked through, about 2–3 minutes per side or until just cooked through. Set aside, keeping warm.
In a saucepan, slowly melt the Provolone.
Spread the desired amount of mayo on the bottom of each toasted/grilled roll. Place the shredded lettuce along the bottom of each roll.
Top the lettuce with a generous amount of shaved beef, then gently pour the melted provolone over the length of the meat. Serve hot with dill pickle spears and chips or fries.