Cheese-Steak Roll (Hoagie)


This cheese steak roll  is loaded with succulent steak, capsicum, onions and lots of oozy cheese…Irresistable!


  • 2 Green or red capsicums, seeded and thinly sliced
  • 2 Medium Onions sliced thinly
  • 3 tsp olive oil
  • Salt & Pepper to taste
  • 1 kg thinly sliced ribeye steak (butcher can do this for you)
  • 4 hoagie rolls or similar
  • 250gm sliced provolone or similar (jarslberg and cheddar blend works)
  • 3 tbs Cobra Chilli Blazing Saddles chilli Sauce or Blazing Burger Mustard sauce
  • MAKES 4


  • Slice each piece of ribeye into strips and put aside
  • Heat oil in large skillet  add olive oil and when at a medium to hot tempature add onions and capsicum and saute until softened and browned (15-20mins) stir regularly
  • Put onion and capsicum aside when cooked and use same pan for next stage
  • Add some some more olive oil to the pan and when hot add your meat and brown with a little salt and pepper to season
  • Once cooked turn the heat down and separate the meat into 4 piles evenly and add the onion and capsicum mix evenly on top of each pile of cooked meat
  • Top each pile with cheese, putting a lid on pan will heap melt make the cheese nice and gooey.
  • When ready, slice open your rolls and use a spatula to transfer each delicious meat pile to each roll.
  • Add your sauce of choice