Instructions

• Slice the 1 pound ribeye very thinly against the grain; set the sliced steak aside.
• Cut the 4 hoagie rolls lengthwise, keeping one side attached. Spread the 2 tablespoons softened butter on the cut sides and toast the cut sides in a hot skillet until lightly browned and golden. Remove the rolls and set aside.
• In the same skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the thinly sliced medium yellow onion, sliced green bell pepper, and 8 ounces sliced mushrooms. Sauté, stirring occasionally, until the vegetables are lightly browned and the onions are translucent (about 5–7 minutes). Transfer the vegetables to a plate and set aside.
• Wipe the skillet if it is excessively browned, then heat the remaining 2 teaspoons canola oil over medium-high heat. Spread the sliced steak in a single layer in the skillet (work in batches if necessary to avoid overcrowding). Evenly season the steak with the ½ teaspoon salt and ¼ teaspoon ground black pepper.
• Cook the steak until browned on the first side, about 1–2 minutes, then flip and cook the other side until the strips are cooked through, another 1–2 minutes.
• Return the sautéed vegetables to the skillet with the cooked steak and stir to combine. Remove the skillet from the heat.
• Arrange the 8 slices of provolone cheese over the steak-and-vegetable mixture (about 2 slices per sandwich). Cover the skillet briefly (or place a lid over it) for about 1 minute, until the cheese has gently melted.
• Divide the warm cheesy steak mixture evenly among the toasted hoagie rolls, stuffing each roll. Serve immediately.