Instructions

1. 1

   Partially freeze ribeye for 20-30 minutes if not pre-sliced, then slice against the grain as thinly as possible.

2. 2

   Thinly slice onion and bell pepper (if using). Separate steak slices.

3. 3

   Heat 1 tablespoon oil in large skillet over medium-high heat. Add onions and peppers, cook 5-7 minutes until softened and lightly caramelized.

4. 4

   Remove vegetables from skillet and set aside.

5. 5

   Add remaining 1 tablespoon oil to same skillet over high heat. Add steak in single layer, season with garlic powder, salt, and pepper.

6. 6

   Cook 1-2 minutes without stirring to sear, then chop and flip with spatulas for 2-3 minutes total until cooked through but tender.

7. 7

   Return cooked vegetables to skillet with steak, mix together. Divide mixture into sections matching roll length.

8. 8

   Lay 1-2 cheese slices over each section. Cover skillet 1-2 minutes until cheese is melted and gooey.

9. 9

   Lightly toast hoagie rolls by placing cut-side down in dry skillet until golden.

10. 10

    Scoop cheesy steak mixture into toasted rolls and serve immediately.