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1. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat.
2. Add the onions and bell peppers (if using), season with salt and pepper, and cook until caramelized, about 6-8 minutes. Transfer to a plate and set aside.
3. In the same skillet, add the remaining tablespoon of canola oil and increase heat to high. Add the ribeye slices, season with salt and pepper, and cook for about 1 minute until browned, stirring frequently.
4. Lower the heat to medium. Return the onions and peppers to the skillet, mix with the steak.
5. Divide the steak mixture between the hoagie rolls. Top each with 2 slices of provolone cheese.
6. If desired, place the sandwiches under a broiler for a minute or until the cheese is melted and bubbly.
7. Optionally, spread mayonnaise on the other half of the hoagie roll before closing the sandwich.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 840 kcal | Servings: 2 servings
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