1-1/2 lbs. Ribeye steak, thin sliced
1 medium onion, sliced (about 1 cup)
1 green pepper, sliced
1 lb. sliced mushrooms
1 bag Gonnella rolls
8 slices Provolone cheese
3 Tbsp butter, Plugra
1 pinch salt & pepper
In a large skillet over medium/high heat, saute the onions, bell peppers & mushrooms in the butter. Set aside.
Wipe out the pan and return to high heat. Add the ribeye steak & season with salt & pepper. Cook for a couple of minutes on each side. Set aside.
On each side of the skillet (on low/medium heat), separate and layer the cooked ribeye, onions, bell pepper, and mushrooms in 4 equal portions. Cover with 2 pieces of provolone cheese on each portion. Cover pan with lid or foil and allow about 2 minutes for the cheese to melt. Transfer to the gonnella rolls.