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Thin-sliced beef, melted Whiz, on a seeded roll. The Philly cheesesteak is a high calorie lunch institution — and arguing about toppings is half the fun.
Place ribeye steak in the freezer for 30 minutes to firm it up for easier slicing. Using a sharp knife, slice as thin as possible across the grain.
Heat a large skillet or flat-top griddle over medium-high heat. Add vegetable oil, then sauté thinly sliced onions and bell peppers for 5-6 minutes until softened and slightly browned. Transfer to a side dish.
To the same pan, add butter and increase heat to high. Add the sliced beef in a single layer, season with salt and pepper, and cook undisturbed for 1 minute. Stir and sear until just browned, about 2 more minutes.
Return sautéed onions and peppers to the pan with the beef, mixing to combine and gently warming through for 1 minute.
Warm Cheez Whiz in a microwave-safe bowl or small saucepan until just pourable. Split the seeded hoagie rolls and lightly toast if desired. To assemble, pile beef mixture onto each roll and drizzle generously with melted Whiz. Serve immediately.
