Philly Cheesesteak Sandwich with Provolone

Instructions:

1. Place the ribeye in the freezer for 20 mins. This firms the muscle fibers so you can shave it into paper thin slices without the meat sliding under your knife.
2. Mix 3 tbsp softened butter with 1 minced garlic clove and spread onto the inside of the 4 hoagie rolls. This creates a flavorful seal that prevents the meat juices from soaking into the bread.
3. Heat 1 tbsp grapeseed oil in the skillet and add the diced onion and sliced bell pepper. Sauté for 5 mins until the onions are translucent and slightly golden.
4. Remove veggies, add the remaining oil, and crank the heat to high before adding the beef in a single layer. Season with 1 tsp salt and 0.5 tsp pepper until the meat develops a brown, crispy crust.
5. Toss the cooked vegetables back into the pan with the beef and mix thoroughly. This allows the onion juices to mingle with the rendered beef fat for a deeper flavor.
6. Divide the meat and veggie mixture into four long strips in the pan, roughly the length of your hoagie rolls. Wait until you hear a consistent sizzle before moving to the next step.
7. Place 2 slices of provolone over each meat mound and turn off the heat. The residual heat from the pan and the steak will melt the cheese without overcooking the meat.
8. Place the open, buttered rolls face down over the cheese covered meat mounds. Use your spatula to scoop the entire pile into the roll until the cheese is velvety and stretching.
9. Give the sandwich a final 30 seconds in the pan to toast the outside of the bread. Serve immediately while the cheese is at peak meltiness.