INGREDIENTS
1 tbsp. canola oil
1 white onion sliced
1 green pepper sliced thinly
1/2 tsp. salt
1/2 tablespoon ground black pepper
1.8 oz. ribeye roast, shaved
2 hoagie rolls
1/2lb. provolone cheese, sliced
INSTRUCTIONS
1.) place a griddle plate on your grill
2.) heat the canola oil on the griddle plate and sauté the onion, green pepper, salt, and ground black pepper until caramelized (6-8 min.)
3.) add the roast and continue cooking, mixing continuously
4.) when cooked, split evenly between the two rolls and top with provolone cheese
