Some cooks get filmed start to finish. This one got eight seconds of footage because we could not stop eating long enough to hold the phone. Lesson learned, sandwich remembered. Here is how it went down.
What you need (feeds 4)
- 1.5 lbs shaved beef (ribeye if you are feeling generous, shaved sirloin works great)
- 1 large yellow onion, rough chopped
- 2 red peppers, chopped
- 4 tablespoons butter
- 8 slices provolone
- 4 hoagie rolls, buttered and toasted
- Hot chopped pepper relish for the finish (do not skip this)
- Salt and black pepper
How we cook it
- Get a cast iron skillet screaming hot on the burner. Outdoor side burner is the move if you have one, because this gets loud and fragrant.
- Butter in first, then onions and peppers. Let them take real color, 5 to 6 minutes. Do not rush the onions. The onions are the soul.
- Push the vegetables to one side and lay the shaved beef in the open half. Season it, let it sear a minute before you touch it, then chop and fold everything together.
- When the beef is just cooked through, pull the pan off the heat, lay the provolone across the top, and cover it for a minute. Melted, not broiled.
- Load the toasted rolls, then spoon hot pepper relish over the top. That sweet heat against the melted cheese is the whole sandwich.
Serve with something crunchy and something cold. We went hickory barbeque chips and a cold light beer, because it was a hundred degrees in Oklahoma and we earned it.
Every recipe on this page gets cooked on our own backyard setup. If you want a kitchen built for cooking like this, every island, fire pit, and fireplace we sell can be customized right on the product page, down to the finish and the side burner. Start with our full lineup or come say hi on TikTok at @feastfireco, where this sandwich made its eight seconds of fame.
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