Philly Cheesesteak Sandwich

Instructions

1. Prepare the meat
   Place the ribeye in the freezer for about 30 minutes to firm it up, then slice it as thinly as possible against the grain. Season the sliced meat with salt and pepper.
2. Sauté the vegetables
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onions, bell peppers, and mushrooms. Cook until soft and slightly caramelized, about 5-7 minutes. Add the garlic and cook for another 30 seconds. Transfer to a plate and set aside.
3. Cook the steak
   In the same skillet, add the remaining tablespoon of oil and increase heat to high. Add the sliced steak in a single layer (cook in batches if necessary). Cook for 2-3 minutes until browned, then flip and cook for another minute. Add the Worcestershire sauce and stir to combine.
4. Combine and melt cheese
   Return the vegetables to the pan with the steak and mix together. Divide the mixture into four portions in the pan. Top each portion with 2 slices of provolone cheese. Cover the pan for about 1 minute to melt the cheese.
5. Toast the rolls
   While the cheese is melting, lightly toast the hoagie rolls in a toaster oven or under the broiler until just golden, about 1-2 minutes.
6. Assemble the sandwiches
   Use a spatula to transfer each portion of the meat and cheese mixture onto the bottom half of a toasted roll. Serve immediately while hot and melty.