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Thinly sliced beef piled high with melted provolone, peppers, and onions on a hoagie roll captures the essence of Philadelphia. This protein-loaded sandwich is a family favorite for game day or any day.
Place the ribeye steak in the freezer for 30 minutes until firm for easier slicing.
Slice the beef as thinly as possible across the grain using a sharp knife. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced onion and green bell pepper, and sauté for 4–5 minutes until softened and slightly caramelized. Remove vegetables and set aside.
Add the remaining 1 tbsp olive oil to the pan. Increase the heat to high, add sliced beef in a single layer, and season with kosher salt and black pepper. Sear for 2–3 minutes, stirring to prevent overcooking.
Return the vegetables to the skillet with the beef. Toss briefly on medium heat, then divide the mixture into four portions in the pan.
Top each beef portion with 2 slices of provolone cheese, cover the skillet with a lid, and reduce heat to low to melt the cheese for 1–2 minutes.
Split the hoagie rolls, lightly toast if desired, then use a spatula to scoop the cheesy beef and veggies into each roll. Serve hot.
