Step 1

Place ribeye steaks in the freezer for about 30 minutes-1 hour. While the steaks are freezing, slice the onions and peppers. Once done, set to the side.

Step 2

Take out the steaks and using a sharp knife, thinly slice against the grain and cut the steaks into thin strips. The strips or the steak should look marbled. Place in a bowl and set to the side.

Step 3

Take out each hoagie, slice in the middle if not already. Take some mayonnaise and smear evenly across the insides on the hoagie. (This is to toast the hoagie, you can use butter instead.)

Step 4

Preheat a skillet to medium-high heat. Toast the hoagies for 2-3 minutes or until the inside is crisp.

Step 5

Once all hoagies have been toasted, reduce the heat to medium. Add the olive oil. Once the oil is hot, sauté the onions and bell peppers for 6 -8 minutes or until fragrant and translucent. Once cooked down, remove from the pan and set to the side.

Step 6

Crank up the heat to medium-high heat. Once the pan is sizzling hot, add the sliced steak in one layer and press down. Allow the steak to cook for 4-5 minutes, without mixing. (This helps the steak crisp up a bit.

Step 7

After that, flip the steak to cook on the other side and turn the heat to low. Add the seasonings and cooked onions and peppers and mix. Cook for 2 more minutes, then turn off the heat. Add sliced of provolone cheese on top of the steak and cover with a lid so the cheese can melt on top.

Step 8

Serve the cheesesteak on the toasted hoagies.