Classic Philly Cheesesteak Recipe

Partially freeze the steak for easier slicing. Slice it as thinly as possible against the grain.

Heat one tablespoon of olive oil in a large skillet over medium heat. Add onions and bell peppers, seasoning with salt and pepper. Saute until caramelized, then remove from the skillet and set aside.

Increase heat to high and add the remaining oil to the skillet. Add the steak slices, seasoning with salt and pepper, and cook quickly until browned. Divide into portions.

On the bottom half of each toasted hoagie roll, layer the cooked steak, sautéed onions, and peppers. Top each with two slices of Provolone cheese.

Place under a broiler for a few minutes until the cheese is melted and bubbly. Close the sandwiches with the top halves of the rolls and serve immediately.