With this recipe, you have the option to use provolone or cheese whiz, but no one's stopping you from using both

Ingredients

• 1 pound ribeye steak, thinly sliced

• 1 large onion, thinly sliced

• 1 green bell pepper, thinly sliced (optional)

• 4 hoagie rolls

• 4 tablespoons butter, softened

• Salt and pepper, to taste

• Provolone cheese slices or Cheese Whiz

• Cooking oil (vegetable or olive oil)

Directions

1. Freeze the ribeye steak for about 30-45 minutes until it's firm (this makes slicing easier). Thinly slice the steak against the grain.

2. Preheat the griddle to medium-high heat. Add a small amount of oil to the griddle.

3. Place the sliced onions and bell peppers on the griddle. Sauté, stirring occasionally, until they are tender and caramelized, about 8-10 minutes. Season with salt and pepper to taste.

4. Push the vegetables to one side of the griddle. Add a little more oil to the empty side of the griddle.

5. Spread the thinly sliced steak on the griddle. Cook the steak, stirring frequently, until browned and cooked through, about 4-5 minutes. Season with salt and pepper to taste.

6. Mix the cooked onions and peppers with the steak on the griddle.

7. If using provolone: Lay slices of provolone cheese over the steak and vegetable mixture on the griddle. Allow it to melt.

   If using Cheese Whiz: Heat the Cheese Whiz in a microwave or a small saucepan according to the package instructions until it's smooth and pourable.

8. Slice the hoagie rolls and lightly butter the insides. Place the rolls, buttered side down, on the griddle to toast them until they are golden brown and crispy.

9. Remove the toasted rolls from the griddle. Fill each roll with the steak and vegetable mixture.

   If using provolone: The cheese should already be melted over the steak mixture.

   If using Cheese Whiz: Drizzle the warm Cheese Whiz over the steak mixture in the roll.

10. Serve and enjoy the Philly cheesesteaks hot, with any additional toppings or condiments you prefer.