- Cook Time
- Prep Time
- 1 tablespoon olive oil
- 3/4 cup sliced onion
- 1/2 pound ribeye steak, thinly sliced against the grain
- 1 pound cremini mushrooms, chopped
- 4 4-inch whole-grain Italian rolls, split
- 2 ounces sharp provolone, shredded
Preheat the broiler. In a large skillet, heat the oil over medium-high; add the onion and a pinch of salt. Cook, stirring often, until onion begins to soften, 1 to 2 minutes. Add the steak; cook, stirring often, until browned, about 2 minutes. Transfer the steak and onion to a plate. Add the mushrooms to the skillet and cook, stirring often, until browned, 2 to 3 minutes. Return the steak to the skillet and season with salt and pepper; stir until heated through, about 1 minute.
Place the rolls on a baking sheet. Divide the steak mixture evenly among the rolls. Top with the cheese and broil until melted, about 2 minutes.