Ingredients:

• 1 pound ribeye steak, thinly sliced

• 1 tablespoon vegetable oil

• 1 large onion, thinly sliced

• 1 green bell pepper, thinly sliced (optional)

• 8 ounces mushrooms, sliced (optional)

• 4 hoagie rolls

• 8 slices provolone cheese (or Cheese Whiz, if preferred)

• Salt and pepper to taste

Instructions:

1. Prepare the Steak:

   • Place the ribeye steak in the freezer for about 30 minutes to make it easier to slice thinly.

   • Once firm, use a sharp knife to thinly slice the steak against the grain.

2. Cook the Vegetables:

   • In a large skillet, heat the vegetable oil over medium-high heat.

   • Add the sliced onions and cook until they are caramelized, about 8-10 minutes.

   • If using, add the green bell pepper and mushrooms to the skillet and cook until softened.

   • Remove the vegetables from the skillet and set aside.

3. Cook the Steak:

   • In the same skillet, add the thinly sliced steak. Season with salt and pepper.

   • Cook the steak, stirring occasionally, until it is browned and cooked through, about 5-7 minutes.

4. Combine Ingredients:

   • Return the cooked vegetables to the skillet with the steak and mix well to combine.

5. Assemble the Cheesesteaks:

   • Preheat the oven to broil.

   • Slice the hoagie rolls lengthwise, without cutting all the way through.

   • Divide the steak and vegetable mixture among the hoagie rolls.

   • Top each sandwich with two slices of provolone cheese or drizzle with Cheese Whiz.

   • Place the sandwiches on a baking sheet and broil until the cheese is melted and bubbly, about 2-3 minutes.

6. Serve:

   • Remove from the oven and let cool slightly before serving.

   • Enjoy your homemade Philadelphia cheesesteak!

This classic sandwich is best enjoyed hot and can be customized with additional toppings like hot peppers, ketchup, or mayonnaise according to personal preference.