Philly Cheesesteak: A Classic American Sandwich

Slice the steak: If the steak is too thick, freeze it for 30-45 minutes to make it easier to slice thinly against the grain.
Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions (and bell pepper, if using) and cook for 5-7 minutes until soft and caramelized. If using mushrooms, add them to the skillet with the onions. Season with salt and pepper to taste. Remove the vegetables from the skillet and set them aside.
Step 2: Cook the Steak

In the same skillet, heat the remaining tablespoon of olive oil over high heat. Add the thinly sliced steak and cook for 3-4 minutes, stirring frequently, until browned and cooked through. Season with salt and pepper to taste.
Combine with vegetables: Return the sautéed onions (and other vegetables) to the skillet with the steak. Stir to combine and heat through.
Step 3: Assemble the Cheesesteak

Toast the rolls: While the steak and vegetables are cooking, spread butter on the inside of the hoagie rolls. Toast the rolls in a separate skillet or under the broiler until golden brown.
Add the cheese: Once the steak mixture is fully cooked, place the provolone cheese slices on top of the meat mixture. Allow the cheese to melt over the steak for 1-2 minutes.
Step 4: Serve and Enjoy

Spoon the cheesy steak and vegetable mixture into each toasted hoagie roll.
Serve immediately while the sandwich is hot and the cheese is gooey and melted.
Serving and Storage Tips: