Philly Cheesesteak Sandwich: A Hearty, Cheesy Classic That Hits All the Right Notes

If using a whole ribeye, place it in the freezer for about 30 minutes to firm up. This will make slicing easier. Once firm, slice the steak thinly against the grain.

Cook the Vegetables
Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and bell peppers to the skillet. Cook for about 5-7 minutes until softened and slightly caramelized. Remove the vegetables from the skillet and set them aside.

Cook the Steak
In the same skillet, increase the heat to medium-high. Add the thinly sliced steak, season with salt and pepper, and cook for about 2-3 minutes, or until the steak is browned.

Combine and Melt the Cheese
Lower the heat to medium and return the cooked onions and peppers to the skillet. Stir to combine with the steak. Layer the provolone cheese over the mixture and cover the skillet for 1-2 minutes to allow the cheese to melt.

Assemble the Sandwich
Slice the hoagie rolls lengthwise. Optionally, toast them lightly for extra crunch. Use a spatula to scoop the cheesy steak and vegetable mixture into the rolls, ensuring every bite is packed with flavor.

Optional Add-Ons:
Sauces: Spread mayonnaise or horseradish sauce inside the roll for an extra boost of flavor.

Mushrooms: Add sautéed mushrooms for a richer, earthy taste and more texture.

Serving and Storage Tips: