Classic Philly Cheesesteak Sandwich

1.Freeze the ribeye steak for about 30 minutes to make thin slicing easier.

2.Using a sharp knife, thinly slice the ribeye steak against the grain into strips about 1/8 inch thick.

3.Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

4.Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 10-12 minutes. Remove onions from the skillet and set aside.

5.Add the remaining 1 tablespoon of vegetable oil to the skillet and increase heat to high.

6.Add the thinly sliced ribeye steak to the skillet in a single layer. Season with salt and freshly ground black pepper.

7.Cook the steak without stirring for about 1-2 minutes to get a good sear, then stir and continue cooking until just cooked through, about 2-3 more minutes.

8.Return the caramelized onions to the skillet and mix with the steak.

9.Divide the steak and onion mixture evenly into four portions in the skillet.

10.Top each portion with two slices of provolone cheese, allowing it to melt over the hot steak and onions.

11.While the cheese melts, lightly toast the hoagie rolls in a separate pan or oven until golden and warm.

12.Once the cheese has melted, use a spatula to scoop each portion of steak, onion, and melted cheese onto the bottom half of each hoagie roll.

13.Optionally, spread mayonnaise or cheese sauce on the top half of the rolls before closing the sandwiches.

14.Serve the Classic Philly Cheesesteak Sandwiches immediately while hot.