First, slice your sandwich rolls almost through the middle, keeping them attached at one end for easy filling later. Next, finely chop the onion and green pepper, if you’re using it. Ensure your ribeye steak is shaved paper-thin for optimal tenderness.

Heat the neutral oil in a large skillet over medium-high heat. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and the pepper softens. Season with a pinch of salt and pepper to enhance the flavors.

Push the sautéed vegetables to one side of the skillet. In the other half, add the shaved ribeye steak. Sprinkle the garlic powder, salt, and black pepper over the meat. Cook for about 5-6 minutes, stirring to ensure even cooking. The steak should be browned but still juicy. Combine the vegetables and steak in the pan.

Now comes the best part. Reduce the heat to low. Lay the slices of cheese over the steak mixture, letting them melt for about 2-3 minutes. If you want extra melty goodness, cover the skillet with a lid to trap the heat.

Carefully spoon the cheesy steak and vegetable mixture into your prepared rolls. Be generous; you want these sandwiches to be hearty. You may also add any additional toppings or sauces, like hot sauce or mayonnaise, to your liking.

Serve your Joanna G