Ingredients:
1 pound thinly sliced ribeye or sirloin steak
1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup beef broth
4 cheese hoagie rolls
4 slices provolone cheese
Salt and pepper, to taste
1 pound frozen french fries
Vegetable oil, for frying
Instructions:
Heat a large skillet over medium-high heat. Add the vegetable oil and allow it to heat up.
Add the sliced steak to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, until the steak is browned and cooked to your desired level of doneness.
Remove the steak from the skillet and set it aside.
In the same skillet, add the onion and bell pepper. Cook for 3-4 minutes, until they are soft and caramelized.
Add the beef broth to the skillet and bring it to a boil. Reduce the heat to a simmer and let the broth reduce for 2-3 minutes.
Slice the cooked steak into thin strips. Add the steak back to the skillet with the onions and peppers. Stir to combine.
Preheat the oven to 400°F.
Split the cheese hoagie rolls in half and place them on a baking sheet. Place a slice of provolone cheese on each half of the rolls.
Bake the rolls in the preheated oven for 5-7 minutes, until the cheese is melted and the rolls are toasted.
While the rolls are toasting, heat a pot of vegetable oil over medium-high heat. Once the oil is hot, add the frozen fries to the pot and cook for 5-7 minutes, until they are crispy and golden brown.
To assemble the sandwiches, divide the steak mixture among the cheese hoagie rolls. Serve the sandwiches with the crispy fries on the side. Enjoy!
