Ingredients
For the steak mix
350 gr ribeye
1 tsp shawarma seasoning
1 tsp salt
1 tsp black pepper
1 onion, sliced
1 green bell pepper, sliced
1 tbsp olive oil
For the pickled onions
1 red onion
1 tbsp sumac
1 tsp salt
½ lemon, juice
For the sandwich
2 hoagie breads
Steak mix
4 - 6 Provolone cheese slices
Pickled onions
Directions
Step 1
In a jar, combine the onions, sumac, salt, and lemon juice. Give it a good shake and set aside while you prep the rest.
350 gr ribeye
Step 2
Cut the steak into thin slices. It’s much easier if you place the steak in the freezer for 30 minutes before slicing.
Step 3
Season with shawarma spice, salt, and black pepper, and rub thoroughly.
1 tsp shawarma seasoning
1 tsp salt
1 tsp black pepper
Step 4
Add the steak slices to a medium-sized pan over medium heat with 1 tsp olive oil. Sear for 2 minutes on each side and remove from the pan.
1 tbsp olive oil
Step 5
Add another tsp of olive oil, then add the onion and pepper. Sauté for 3 minutes, stirring constantly.
1 green bell pepper, sliced
1 onion, sliced
1 tbsp olive oil
Step 6
Add the steak back in, sauté for another 2 minutes, then remove from the pan.
Step 7
Preheat the oven to 420°F / 210°C.
Step 8
Cut a hoagie roll open, add the steak mix with the veggies, top with provolone cheese, and bake for 5–8 minutes.
2 hoagie breads
Steak mix
4 - 6 Provolone cheese slices
Step 9
Remove from the oven, top with pickled onions, and eat immediately.
Step 10
YASSS!
