A revamped take on the classic Philly Cheesesteak Sandwich, offering a burst of flavors and textures in every bite.
Heat a cast-iron skillet over medium-high heat.
Ensure the skillet is hot before adding ingredients for even cooking.
Add olive oil to the skillet, followed by the sliced onions and green bell peppers. Sauté until softened and caramelized.
Stir occasionally to prevent burning and ensure even cooking.
Add minced garlic, salt, and ground black pepper to the skillet. Cook for an additional minute.
Adding garlic towards the end prevents it from burning and turning bitter.
Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak. Cook until browned.
Use a spatula to break up the steak into smaller pieces as it cooks.
Mix the cooked steak with the sautéed vegetables in the skillet.
Ensure the ingredients are evenly mixed for consistent flavor.
Place slices of provolone cheese over the mixture and allow it to melt.
Cover the skillet briefly to help the cheese melt faster.
Toast the hoagie rolls lightly, then fill them with the cheesy steak and vegetable mixture.
Toasting the rolls adds a nice crunch and prevents them from becoming soggy.
Serve the sandwiches immediately with a drizzle of Cheese Whiz and ketchup if desired.
Serve with your favorite side dishes for a complete meal.
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