Sonny's steak hoagie

  • 4 (20cm) bread rolls or 'hoagies', homemade preferred
  • 6 tbsp blended rapeseed/olive oil, 60/40 ratio
  • 300g sweet onions, very thinly sliced
  • 800g rib-eye steak, very thinly sliced
  • 55g melted sweet butter
  • 1/4 tsp salt
  • Provolone cheese
  • Homemade tomato sauce (optional)
  • Red or green peppers (optional)
  • Mushrooms (optional)
  • Your favourite cheese (optional)
1) Preheat a frying pan over a medium-high heat. Cut the rolls horizontally to open them up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add a quarter of the butter. Cover the pan for 2 1/2 minutes.

2) The meat should have a cooked appearance on top and be rare underneath. Using a fork and spatula separate the steak from the onions. Add the salt, remaining butter and provolone. Cover the pan to melt the cheese.

3) Divide the steak mixture between the rolls and serve. Add your selection of optional ingredients to the steak mixture before serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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