Philly Cheesesteak

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until golden and caramelized. Add the sliced bell peppers and mushrooms, season with salt and pepper, and cook for another 5-6 minutes until softened. Transfer vegetables to a plate and keep warm. Meanwhile, season the thinly sliced ribeye with salt, pepper, and garlic powder.

Increase heat to high and add the remaining 2 tablespoons of oil and butter to the same skillet. Add the seasoned ribeye slices and cook for 2-3 minutes, stirring frequently with a spatula to break up the meat as it cooks. The steak should be browned but still tender. Return the cooked vegetables to the skillet and mix with the steak. Top with provolone cheese slices and let melt for 1-2 minutes.

While the cheese melts, warm the hoagie rolls in a 350°F oven for 3-4 minutes or wrap in foil and heat on the griddle. Slice each roll lengthwise, leaving one side attached like a hinge. Spread a thin layer of mayonnaise inside each roll if desired. Using tongs or a spatula, divide the steak and vegetable mixture evenly among the 4 rolls. Drizzle with Cheez Whiz or additional melted cheese if preferred. Serve immediately while hot and melty.