Start by choosing a good-quality ribeye and slicing it as thin as possible. If your butcher can do this for you, even better! A sharp knife or partially freezing the meat makes it easier to achieve those thin slices.

Heat a skillet or griddle over high heat and drizzle some olive oil. Add the steak, season it with salt and black pepper, and cook until browned and slightly crispy around the edges. This step sets the foundation for all the flavor.

Push the steak to one side of the skillet and toss in the onions and green bell pepper. Cook until they’re soft and caramelized, which will add a subtle sweetness to the sandwich.

Place slices of cheese (or a generous spoonful of Cheez Whiz) on top of the steak and veggie mixture. Lower the heat slightly and cover the skillet, letting the cheese melt into a gooey, irresistible layer.

While the cheese is melting, lightly butter the hoagie rolls and toast them in the oven until warm and slightly crispy. This step ensures your sandwich base is just as good as the filling!

Carefully scoop the cheesy steak and veggie mixture onto the toasted rolls. Serve immediately and savor every bite. Philly Cheesesteaks are best devoured fresh, messy hands and all!