# What You Need:
→ Meat
01 - 1 lb ribeye steak, thinly sliced against the grain (partially freeze for easier slicing)
→ 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/Cheez Whiz)
→ Bread
05 - 4 hoagie rolls, split lengthwise
→ Cooking Essentials
06 - 2 tbsp vegetable oil
07 - Salt and black pepper to taste
# Directions:
01 - Place ribeye steak in the freezer for 30-45 minutes until firm. Slice as thinly as possible against the grain for optimal tenderness.
02 - Heat 1 tbsp oil in a large skillet over medium heat. Add sliced onions and bell peppers if using. Cook, stirring frequently, until softened and lightly browned, approximately 5-7 minutes. Transfer to a plate and set aside.
03 - Add remaining oil to skillet. Increase heat to medium-high. Arrange sliced beef in a single layer. Season with salt and pepper. Sear, stirring occasionally, until browned, about 2-3 minutes.
04 - Return vegetables to skillet and mix with beef. Divide mixture into four equal portions. Place 2 cheese slices over each portion. Cover briefly until cheese melts, approximately 1 minute.
05 - Split hoagie rolls lengthwise, keeping the back edge intact for structural integrity. Lightly toast if desired.
06 - Using a spatula, transfer each cheesy beef portion into a prepared roll. Serve immediately while hot and cheese is melted.
