# Components:
→ Beef
01 - 1 lb ribeye steak, thinly sliced against the grain (partially freeze for easier cutting)
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)
→ Cheese
04 - 8 slices provolone cheese (American cheese or Cheez Whiz may be substituted)
→ Bread
05 - 4 hoagie rolls or long sandwich rolls, split lengthwise
→ Cooking Essentials
06 - 2 tbsp vegetable oil
07 - Salt and freshly ground black pepper to taste
# Steps:
01 - Place ribeye steak in freezer for 30-45 minutes until firm but not frozen solid. Slice as thinly as possible against the grain using a sharp knife.
02 - Heat 1 tbsp oil in large skillet over medium heat. Add sliced onions and bell peppers if using. Cook 5-7 minutes, stirring occasionally, until softened and lightly browned. Transfer to plate.
03 - Add remaining oil to skillet. Increase heat to medium-high. Add sliced beef in single layer. Season with salt and pepper. Cook 2-3 minutes, stirring until just browned.
04 - Return vegetables to skillet and stir to combine with beef. Divide mixture into 4 portions. Place 2 cheese slices over each portion. Let melt 1 minute.
05 - Split hoagie rolls lengthwise, keeping one edge intact. Lightly toast if desired.
06 - Using spatula, lift each cheesy beef portion and place into prepared rolls. Serve immediately while hot.
