A delicious twist on the classic Philly Cheesesteak, packed with flavor and easy to make.
Heat a skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding ingredients to get a good sear.
Add the minced garlic, sliced onion, and diced green bell pepper to the skillet. Sauté until softened.
Stir occasionally to prevent burning and ensure even cooking.
Add the thinly sliced ribeye steak to the skillet. Season with seasoning salt and ground black pepper. Cook until browned.
Cook the steak in batches if necessary to avoid overcrowding the skillet.
Split the hoagie rolls and spread garlic butter on the inside. Toast until golden brown.
Toasting the rolls enhances their flavor and prevents them from becoming soggy.
Fill each toasted roll with the cooked steak and vegetable mixture. Top with provolone cheese and a generous drizzle of Cheese Whiz.
Serve immediately to enjoy the cheese at its meltiest.
Serve the sandwiches with your favorite side dish, such as fries or a salad. Enjoy!
Add a dollop of ketchup or hot sauce for an extra kick.
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