Classic Philly Cheesesteak

Instructions

1. Prepare the meat
   Place the ribeye steak in the freezer for about 30 minutes to firm up. This makes it easier to slice thinly. Once firm, use a sharp knife to slice the steak as thinly as possible against the grain.
2. Sauté the vegetables
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened and caramelized, about 8 minutes. Add bell peppers and mushrooms if using, and cook for another 5 minutes until vegetables are soft. Remove vegetables to a plate and set aside.
3. Cook the steak
   In the same skillet, add the remaining oil and increase heat to high. Add the thinly sliced steak in a single layer (you may need to do this in batches). Season with salt, pepper, and garlic powder. Cook for 2-3 minutes, stirring occasionally, until meat is no longer pink. Add Worcestershire sauce and stir to combine.
4. Combine and melt cheese
   Return the cooked vegetables to the skillet with the steak and mix well. Divide the mixture into four portions in the pan. Top each portion with 2 slices of provolone cheese (or a generous portion of Cheez Whiz). Cover the skillet for about 1 minute to melt the cheese.
5. Prepare the rolls
   While the cheese is melting, spread the butter on the inside of each hoagie roll and lightly toast them in a toaster oven or under a broiler until golden brown, about 1-2 minutes.
6. Assemble the sandwiches
   Use a spatula to carefully transfer each portion of the cheesesteak mixture onto a toasted hoagie roll. Serve immediately while hot and enjoy the authentic taste of Philadelphia.