Ingredients (2–3 sandwiches)
1 lb ribeye steak (very thinly sliced)
1–2 tbsp vegetable oil or butter
1 large onion, thinly sliced
1 green bell pepper, thinly sliced (optional, but popular)
Salt & black pepper, to taste
4–6 slices Provolone cheese
(or Cheese Whiz / American cheese – Philly-style)
2–3 hoagie or sub rolls (lightly toasted)
Instructions
Prep the steak
Freeze the ribeye for 30–40 minutes (easier slicing).
Slice very thin against the grain.
Cook the veggies
Heat oil in a large skillet over medium-high heat.
Add onions (and peppers if using).
Cook until soft and lightly caramelized. Remove and set aside.
Cook the steak
In the same skillet, add a bit more oil if needed.
Add steak, season with salt & pepper.
Cook quickly, breaking it up, until just browned (2–3 minutes).
Combine & melt cheese
Return onions/peppers to the pan.
Lay cheese slices over the meat.
Cover pan for 1 minute until cheese melts.
Assemble
Spoon cheesy steak mixture into toasted rolls.
Serve hot 
Tips
Authentic Philly = ribeye + onions + cheese only
Extra juicy? Add 1–2 tbsp beef broth while cooking steak
Love heat? Add sautéed mushrooms or banana peppers 
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