Steak Italiano (w/spinach & Sharp Provolone) Recipe

Prep and season steak

Pat the thinly sliced ribeye dry with paper towels. In a bowl, toss the steak with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated. Let sit at room temperature for 10 minutes while you prepare the vegetables.

If your steak is not pre-sliced very thin, partially freeze a 1–1.25 lb piece for 20–30 minutes and slice across the grain into very thin strips (about 1/8-inch thick). Thin slicing is key for tenderness and quick cooking.

Cook onions and peppers

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon butter. Once foaming, add the thinly sliced onion (1 cup) and red bell pepper (1/2 cup). Season with a pinch of salt and cook, stirring occasionally, until softened and lightly caramelized, about 7–9 minutes.

Add garlic

Stir in the 2 minced garlic cloves and cook 30–45 seconds more until fragrant, taking care not to burn the garlic. Move the onions and peppers to one side of the pan or transfer to a bowl and keep warm.

Wilt the spinach

Return the pan to medium heat if necessary, add the chopped spinach (2 cups) and a drizzle of olive oil if the pan is dry. Cook, stirring, just until the spinach wilts, about 1–2 minutes. Season lightly with salt and pepper. Combine the wilted spinach with the cooked onions and peppers and keep warm.

Sear the steak

Increase heat to high. Add a small drizzle (about 1 tsp) of olive oil to the hot skillet or griddle. Add half the seasoned steak in a single layer and let it sear undisturbed for 45–60 seconds to get a good browning, then stir and flip and cook another 30–60 seconds until just cooked through. Remove to a plate and repeat with the remaining steak. The goal is quick, high-heat cooking so the meat stays tender.

Once all steak is cooked, return all meat to the pan, mix with the onion/pepper/spinach mixture, and heat together for 30 seconds so flavors meld. Taste and adjust seasoning with salt and pepper if needed.

Melt cheese over steak

Lower heat to medium-low. Divide the meat and vegetable mixture into two equal piles in the skillet. Top each pile with two slices of sharp provolone (or a mix of provolone + 1/4 cup shredded mozzarella) and cover the pan with a lid or a sheet of foil for 1–2 minutes until the cheese has melted and is bubbly.

Sprinkle the chopped fresh parsley (1 tablespoon) over the melted cheese for a bright finish.

Prepare rolls

Split the 2 hoagie rolls lengthwise, leaving a hinge if desired. Brush cut sides lightly with 1 tablespoon olive oil or melted butter. Toast the rolls cut-side down in a separate skillet or on the griddle over medium heat until golden and slightly crisp, about 1–2 minutes.

Assemble sandwiches

Optionally spread 1 teaspoon mayonnaise on the bottom of each roll. Using a spatula, scoop a generous portion of the cheesesteak mixture (meat + melted cheese + veggies) into each roll, dividing evenly between the two rolls. Close and press gently. Serve immediately while hot.

If serving more people, keep cooked steak and veggies warm in a low oven (200°F / 95°C) and toast additional rolls as needed.