Authentic Philly Cheesesteak

Place 2 beef ribeye steaks (or top round steaks) in the freezer for 30 minutes for easier slicing, if desired. Using a sharp knife, slice as thinly as possible across the grain. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste.

In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add 1 medium yellow onion, thinly sliced, and cook until soft and lightly browned, about 5 to 7 minutes. Remove from the skillet and set aside. Skip this step if not using onion.

Add the sliced steak to the skillet in a single layer. Sear for 1 to 2 minutes per side, or until browned.

Use a spatula to chop and separate the steak into smaller pieces. Return the cooked onions to the pan, if using, and stir to combine.

Reduce heat to low. Top each portion of the chopped steak with 4 slices Provolone cheese (or preferred cheese). Let the cheese melt, about 1 minute.

Split and lightly toast 4 hoagie rolls. Fill each roll with the hot steak and cheese mixture. Serve immediately.