In large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Place onion in skillet, stirring frequently until golden brown. Remove to bowl and set aside. In same skillet, heat remaining 1 tablespoon olive oil and sauté ribeye slices, being careful to separate the slices with a spatula to ensure even cooking.
When meat is browned, add reserved onions and cherry pepper slices, mixing to combine. Top steak mixture with American cheese slices; cover skillet with lid and reduce heat to medium-low. Cook, covered, until cheese melts; stir cheese-steak mixture to combine, adding salt and pepper to taste. Set aside, keeping warm.
To assemble sandwiches, evenly top 4 slices pretzel bread with cheese-steak mixture; place provolone slice over each. Top with remaining bread slices; spread each with butter. In large nonstick skillet, heat 2 tablespoons butter. When hot, grill sandwiches until bottoms are golden, about 3-4 minutes. Flip sandwiches and grill another 3-4 minutes, until both sides are evenly browned and provolone cheese is melted.
- 2 tablespoons olive oil, divided
- 1 medium red onion, thinly sliced
- 1 1/2 pounds ribeye steak, cut in thin slices
- 6 cherry peppers, seeded and thinly sliced
- 4 slices Wisconsin American Cheese
- Salt and pepper to taste
- 8 slices pretzel bread
- 4 1-ounce slices Wisconsin Provolone cheese
- 4-5 tablespoons butter, softened