# What You'll Need:
→ Meat
01 - 1 lb ribeye steak, thinly sliced against the grain
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)
→ Cheese
04 - 8 slices provolone cheese (or American cheese or Cheez Whiz)
→ Bread
05 - 4 hoagie rolls or long sandwich rolls, split lengthwise
→ Condiments & Seasoning
06 - 2 tablespoons vegetable oil
07 - Salt and black pepper to taste
# How To Make It:
01 - Place the ribeye steak in the freezer for 30–45 minutes to firm slightly, then slice as thinly as possible against the grain using a sharp knife.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onions and bell peppers (if using) and cook, stirring frequently, until soft and lightly browned, approximately 5–7 minutes. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the skillet. Increase heat to medium-high and add the sliced beef in a single layer. Season generously with salt and pepper. Cook, stirring occasionally, until just browned, about 2–3 minutes.
04 - Return the cooked vegetables to the skillet and stir to combine with the beef. Divide the mixture into four equal portions in the pan. Place 2 slices of provolone cheese over each portion and allow to melt, about 1 minute.
05 - Split the hoagie rolls lengthwise, keeping one side intact like a hinge. Lightly toast the rolls if desired for added texture.
06 - Using a spatula, carefully lift each cheesy beef portion and transfer it into the prepared rolls. Serve immediately while hot and the cheese is melted.
