Freeze the ribeye steak for about 30-45 minutes to make it easier to slice thinly.
Slice the steak against the grain into very thin strips.
Cook the onions and other veggies (if using):
Heat a pan or griddle over medium heat and add some oil or butter.
Sauté sliced onions (and optional bell peppers or mushrooms) until they are soft and slightly caramelized, around 8-10 minutes. Remove them from the pan and set them aside.
Cook the steak:
In the same pan, add a bit more oil if needed and toss in the sliced steak.
Cook for just a couple of minutes until the steak is cooked through but still tender. Season with salt and pepper.
Optionally, add a little garlic or seasoning for extra flavor.
Assemble the sandwich:
If you’re using cheese whiz, melt it in a small saucepan or microwave.
If using slices of cheese, lay them on top of the steak just before you finish cooking it to let it melt.
Place the cooked steak and onions (and any other veggies) onto the hoagie rolls.
Serve:
Close the sandwich and, if desired, toast it in a hot pan or under a broiler for a crispy touch.
Now, you’ve got yourself a Philly cheesesteak sandwich! Enjoy with some fries or chips on the side.
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