Easy Steak & Cheese Roll
These easy steak and cheese rolls are a classic favorite that never disappoints. They are a simple, yet delicious combination of steak, melted cheese, and crispy roll. The steak is usually a thin cut, so it grills up quickly and is full of flavor. The cheese of choice is usually American, but any type of cheese will do. The roll is typically a hoagie or a sub roll but we opted for our homemade sourdough baguette. We cooked the peppers and onions together and then added the steak finished by the cheese. The result is a warm, hearty sandwich that's full of flavor and sure to satisfy.
Servings: 0
Equipment
- Cast Iron 12in Pan We have this one!
Ingredients
- 2 ribeye steaks (sliced thin; if partially frozen it's easier to shave thin)
- 1 tbsp olive oil or avocado oil
- 1 yellow onion sliced thin
- 3 bell peppers any color you want sliced thin
- 1-2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 5 slices provolone cheese
- 2-3 baguettes
Instructions
- Preheat oven to 375°F degrees.
- Heat pan and add avocado oil once it's hot.
- Add sliced onions and peppers to the pan. Mix well. Add half of the sea salt and black pepper.
- In the same pan push the peppers and onions to the side to make a hole in the center. Make sure peppers and onions are cooked down. Add the shaved steak in the middle. Coat with the remaining seasoning and mix together.
- The steak should cook fast but you can toss everything together. Cook until steak is no longer pink.
- Turn off the stove. Add sliced cheese on top of pan making sure to cover all peppers, onions and steak.
- Place pan in the oven for 3-4 minutes or until cheese is melted.
- Serve on a roll and if you'd you like, you can add mayonnaise, lettuce and/ or tomato. Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days!