Description
Garlic Butter Cheese Steak Sandwiches feature tender ribeye steak cooked with sautéed Vidalia onions and mushrooms in rich garlic butter, topped with melted provolone cheese and served on toasted hoagie rolls. This quick and flavorful sandwich is perfect for a satisfying lunch or dinner in just 20 minutes.
Ingredients
Steak and Vegetables
- 3 Tablespoons garlic butter
- 1 large Vidalia onion, sliced
- 4 oz mushrooms, sliced
- 1 lb ribeye steak, thinly sliced against the grain
- Salt and pepper to taste
Cheese and Bread
- 4 slices thinly sliced provolone cheese
- 4 hoagie rolls
Instructions
- Sauté Vegetables: Melt garlic butter in a large skillet over medium-high heat. Add the sliced Vidalia onions and mushrooms, cooking until the onions are softened and mushrooms are tender, approximately 5 minutes.
- Sear the Steak: Remove the cooked vegetables from the skillet and set aside. Place the thinly sliced ribeye steak in a single layer in the hot skillet. Sear each side for about 1 to 2 minutes until browned but still tender. Season with salt and pepper to taste.
- Combine and Melt Cheese: Return the sautéed onions and mushrooms to the skillet with the steak. Turn off the heat and lay the provolone cheese slices over the steak mixture. Cover the skillet briefly if needed to help the cheese melt evenly and thoroughly.
- Assemble Sandwiches: Toast the hoagie rolls if desired. Spoon the cheesy steak and vegetable mixture into each roll, then serve immediately for a delicious, warm sandwich.
Notes
- For best results, slice the ribeye steak thinly against the grain to ensure tenderness.
- Use fresh Vidalia onions for a sweet, mild flavor that balances the garlic butter.
- To melt the cheese faster, cover the skillet with a lid or aluminum foil for 1 to 2 minutes.
- Optional: Toast the hoagie rolls before assembling for added texture and flavor.
- Adjust seasoning with salt and pepper at each stage according to your taste preference.
