One of my favorite sandwiches is the ribeye steak sandwich. The Man-o-meter for this is high so get ready for a something special.
At your butcher look for ribeye and steer clear of other types of meats like sirloin. You want the ribeye because the marbling provides lots of flavor and tenderness. The thickness of your ribeye is important as well. Have your butcher slice the ribeye into pencil thin slices to yield a 4-6 oz steak.
Next find a bakery and do not be lazy about it. You may need to make a few phone calls to find the perfect 9 inch hoagie. Bakeries that work with restaurants typically have what you are looking for and tend to bake the bread to it just being done. Then you finish them off under your broiler or in your oven. Since the hoagies shelf life is low- you may need to plan accordingly. It is also important to find a hoagie that is super soft to make the chewing process enjoyable. Big Sky Bread Company is my top choice in the Des Moines, Iowa area.
Let's talk about what to put inside your sandwich. The options are endless. The variation I went with includes slices of roasted red pepper, homemade steak sauce, and provolone cheese. Some other ideas could include sautéed onions and green peppers.
Prepare your steak sauce the day before. Super easy to make with 1 tbsp each of coarse whole grain mustard, dijion, and sour cream. Then you need to add 3/4 cup of a good mayo and a pinch of salt. This is great sauce for burgers and sandwiches.
Once you get all your ingredients gathered you can start.
Pre-heat your oven to 350 degrees and then pre-heat your grill to 400-500 degrees. Time to prep your steak. Trim any excess fat from the edges. Season your meat well with sea salt, freshly ground pepper, and garlic powder. Drizzle with extra virgin olive oil. Next get your hoagies ready. Slice with a bread knife making sure not to cut all the way through. This will help keep your steak, cheese, and peppers in the hoagie when eating. Now that you have your hoagies ready you can place 2-3 slices of provolone cheese and your slices of roasted red pepper. I like to use Mezzetta's canned roasted red peppers found in your groceries canned vegetable isle. Place your hoagies open face on a cookie sheet in the oven. Head on out to the grill armed with your tongs and ribeyes. Start grilling your meat. Since your steaks are so thin they will cook extremely fast. All you need is about 3 minutes per side and they will be done.
Once your steak is done bring them inside to your cutting board. Let them rest for about 5 minutes. Once the cheese has melted and your hoagies are brown on the edges you can pull them from the oven. Slice your ribeye length wise and place on the hoagie. Add your homemade steak sauce and serve.