# What You'll Need:
→ Beef
01 - 1 lb ribeye steak, thinly sliced against grain
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 1 green bell pepper, thinly sliced
→ Cheese
04 - 8 slices provolone cheese
→ Bread
05 - 4 hoagie rolls, split lengthwise
→ Cooking Essentials
06 - 2 tbsp vegetable oil
07 - Salt and black pepper to taste
# How To Make It:
01 - Partially freeze the ribeye steak for 30-45 minutes to facilitate thin slicing. Slice the beef as thinly as possible against the grain using a sharp knife.
02 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add sliced onions and bell peppers, cooking until softened and lightly browned, approximately 5-7 minutes. Transfer vegetables to a plate and set aside.
03 - Add remaining oil to the skillet and increase heat to medium-high. Arrange sliced beef in a single layer, seasoning with salt and pepper. Sauté until just browned, stirring frequently, about 2-3 minutes.
04 - Return the sautéed vegetables to the skillet and toss with the beef. Divide the mixture into four equal portions. Place 2 provolone slices over each portion and allow cheese to melt, approximately 1 minute.
05 - Lightly toast the split hoagie rolls if desired. Using a spatula, transfer each cheesy beef portion into the prepared rolls.
06 - Serve the cheesesteaks immediately while hot and cheese is melted.
