Authentic Philly Cheesesteak Sandwiches

Ingredients

• 1 lb, very thinly sliced ribeye or sirloin steak
• 8 slices, or 1 cup Cheez W provolone cheese
• 1 large, thinly sliced yellow onion
• 0.5 medium, thinly sliced (o green bell pepper
• 4 fresh hoagie rolls
• 2 tbsp vegetable oil
• 0.5 tsp, or to taste salt
• 0.25 tsp, or to taste black pepper

Instructions

1. Freeze the steak for about 30 minutes to make it easier to slice very thinly against the grain. Slice into paper-thin strips.
2. Heat 1 tablespoon of vegetable oil in a large griddle or cast-iron skillet over medium-high heat.
3. Add the sliced onions and bell pepper (if using) to the skillet. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Remove vegetables from the skillet and set aside.
4. Add the remaining 1 tablespoon of oil to the hot skillet. Spread the thinly sliced steak in a single layer over the hot surface. Season with salt and pepper.
5. Cook the steak for 1-2 minutes until browned on one side. Flip the steak and quickly chop it into smaller pieces with two spatulas or a meat chopper.
6. Return the cooked onions and peppers to the skillet with the steak and mix well.
7. Divide the steak and vegetable mixture into four equal portions on the griddle.
8. Place 2 slices of provolone cheese (or a generous dollop of Cheez Whiz) over each portion of steak. Allow the cheese to melt for about 30 seconds to 1 minute.
9. Carefully slice the hoagie rolls lengthwise, without cutting all the way through.
10. Place an open hoagie roll over each portion of melted cheese and steak. Using a spatula, scoop the steak and cheese mixture directly into the hoagie roll.
11. Serve immediately.

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