Ingredients

• 1/2 pound thinly sliced ribeye steak
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 4 slices provolone cheese
• 4 hoagie rolls, split and toasted
• Salt and pepper to taste
• Mayonnaise, ketchup, or your favorite steak sauce (optional for serving)

Cooking Instructions

1. Preheat a skillet or griddle over medium-high heat. Add the olive oil, swirling to coat.
2. Once the oil is hot, add the onions and bell peppers (if using) with a pinch of salt and pepper. Sauté until they are soft and slightly caramelized, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, increase the heat to high. Add the thinly sliced steak and season with a bit more salt and pepper. Cook, stirring and breaking apart the slices, until the steak is evenly browned and no longer pink, about 3-5 minutes.
4. Return the onions and bell peppers to the skillet with the steak. Mix well and spread the mixture evenly across the pan. Lay the slices of provolone cheese over the top of the meat and vegetables. Let the cheese melt slightly, then stir to distribute it through the mixture.
5. Divide the steak mixture evenly among the toasted hoagie rolls. If desired, top with your choice of sauce.
6. Serve immediately and enjoy your Philly Cheese Steak!