Philly Cheesesteak

Instructions

1. 1

   Freeze the ribeye for 30-45 minutes to make slicing easier. Using a sharp knife, slice the meat as thinly as possible against the grain.

2. 2

   Slice the onion and bell pepper into thin strips (about 1/4 inch thick).

3. 3

   Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat. Add the onions and peppers, season with salt and pepper, and cook for 5-7 minutes until softened and slightly caramelized. Remove and set aside.

4. 4

   In the same skillet, add the remaining oil and increase heat to high. Add the sliced steak in a single layer (work in batches if needed) and let it sear for 30 seconds without moving it.

5. 5

   Using a metal spatula, quickly chop and flip the meat as it cooks, breaking it into smaller pieces. Cook for 2-3 minutes total until just cooked through.

6. 6

   Reduce heat to low and push the meat into 4 separate piles shaped like the hoagie rolls. Top each pile with the cooked onions and peppers, then layer the provolone cheese on top.

7. 7

   Cover the skillet with a lid or aluminum foil for 1-2 minutes to melt the cheese.

8. 8

   While the cheese melts, split the hoagie rolls lengthwise and spread butter on the inside. Toast them on a griddle or in a toaster oven until golden.

9. 9

   Using a large spatula, carefully transfer each meat and cheese pile into a toasted roll. Serve immediately while hot.