Ingredients:

  • 1.5 lbs Ribeye Steak, trimmed of excess outer fat
  • 1 large Yellow Onion, thinly sliced into half-moons
  • 2 Green Bell Peppers, sliced into thin strips
  • 2 cloves Garlic, minced
  • 2 tbsp Avocado Oil
  • 1 tsp Sea Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 150g Sharp Provolone Cheese, sliced
  • 2 tbsp Low-fat Greek Yogurt
  • 0.25 cup Low-sodium Beef Broth
  • 4 Hoagie Rolls
  • 1 tbsp Grass-fed Butter

Instructions:

  1. Place the ribeye in the freezer for 50 minutes. Once firm, use a sharp knife to slice against the grain into translucent, paper-thin strips.
  2. Heat 1 tablespoon of avocado oil in a cast iron skillet over medium-high heat. Add sliced onions and green peppers. Sauté until caramelized and tender, approximately 5-7 minutes. Add minced garlic in the last minute, then remove vegetables from the pan and set aside.
  3. Wipe the skillet and increase heat to high. Add remaining oil. Working in batches to avoid crowding, sear the steak ribbons for 2-3 minutes until mahogany-colored and crispy. Use a metal spatula to 'chop' the meat while searing. Season with 1 tsp Sea Salt and 1 tsp Black Pepper.
  4. Pour in the 0.25 cup Low sodium Beef Broth. Use your spatula to scrape up all the brown bits from the bottom.
  5. Reduce heat to low and add the vegetables back into the pan with the steak. Stir in the 2 tbsp Low-fat Greek Yogurt until the meat is coated in a light, creamy film.
  6. Lay the 150g Sharp Provolone Cheese slices over the top of the mixture. Cover the pan with a lid or foil for 1-2 minutes until the cheese is completely melted and bubbly.
  7. Lightly butter the hoagie rolls and toast them face-down in the skillet or under a broiler until golden brown.
  8. Divide the cheesy steak mixture into four portions directly in the pan. Use your spatula to lift each portion and slide it into a toasted roll. Let the sandwiches sit for 2 minutes before serving.