Philly Cheesesteak

Instructions

1. Prepare the steak
   Place the ribeye in the freezer for about 30 minutes to firm up for easier slicing. Using a sharp knife, slice the steak as thinly as possible against the grain. Season with salt and pepper.
2. Cook the vegetables
   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, cooking until softened and starting to caramelize, about 8-10 minutes. Add the mushrooms (if using) and garlic, and cook for another 3-4 minutes. Transfer to a plate and keep warm.
3. Cook the steak
   In the same skillet, add the remaining oil and butter. Once hot, add the sliced steak in a single layer (you may need to work in batches). Cook for about 2-3 minutes, stirring occasionally, until browned. Add the Worcestershire sauce, dried oregano, and season with salt and pepper. Cook for another minute.
4. Combine and melt cheese
   Return the cooked vegetables to the skillet with the steak and combine. Divide the mixture into four portions in the pan. Place 2 slices of provolone cheese over each portion and let it melt slightly, about 1 minute. Alternatively, if using Cheez Whiz, warm it according to package directions.
5. Toast the rolls
   While the cheese is melting, lightly toast the inside of the hoagie rolls in a toaster oven or under a broiler for about 1 minute, until just golden.
6. Assemble the sandwiches
   Using a spatula, carefully transfer each portion of the cheesy steak and vegetable mixture onto the bottom half of a toasted roll. If using Cheez Whiz instead of provolone, spread it onto the top half of the roll or drizzle over the meat mixture. Close the sandwiches and serve immediately.