Instructions

• Slice the ribeye very thinly across the grain into short strips. Lay the knife perpendicular to the direction of the muscle fibers and slice thinly so the meat will be tender when cooked.
• Cut each hoagie roll lengthwise, keeping one long side attached as a hinge. Spread the 2 tablespoons softened butter evenly on the cut sides.
• Heat a large skillet over medium heat. Place the buttered, cut sides of the rolls down in the skillet and toast until lightly browned and golden, about 1–2 minutes. Remove rolls from the skillet and set aside, keeping them warm.
• Wipe the skillet if there is excess butter or crumbs, then heat 2 teaspoons of the canola oil in the same skillet over medium-high heat. Add the sliced onion, green bell pepper, and sliced mushrooms. Sauté, stirring occasionally, until the vegetables are lightly browned and the onion is translucent, about 5–7 minutes. Transfer the cooked vegetables to a plate and set aside.
• In the same skillet, heat the remaining 2 teaspoons canola oil over medium-high-high heat. Spread the steak strips in a single layer in the skillet (work in batches if needed to avoid crowding). Cook undisturbed 1–2 minutes until the underside is browned, flip the strips, then sprinkle the meat with the ½ teaspoon salt and ¼ teaspoon ground black pepper. Cook an additional 1–2 minutes until the steak is cooked through.
• Return the cooked vegetables to the skillet with the steak and stir to combine evenly. Remove the skillet from the heat.
• Arrange the 8 slices of provolone over the hot steak-and-vegetable mixture (divide evenly so each sandwich will get two slices). Cover the skillet with a lid or a large piece of foil and let sit about 1 minute until the provolone has melted.
• Open the toasted hoagie rolls and evenly divide the warm cheesy steak-and-vegetable mixture among the 4 rolls. Serve immediately.