Sliced Ribeye Philly Cheesesteak Sandwich

Ingredients:

• 2 Swift Beef Boneless Ribeyes
• 1 yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 8 oz sliced white mushrooms
• 4 hoagie rolls
• 10 slices provolone cheese
• 4 Tbsp butter
• Salt and pepper

Directions:

1. Begin by freezing ribeye steaks for approximately 30 minutes, until firm. Use sharp knife to slice ribeyes as thinly as possible and remove any excess fat. 
2. In a large cast iron skillet over medium heat, add 2 tablespoons of butter. Add onion, bell pepper, and mushrooms and cook until veggies are lightly browned and begin to caramelize slightly. Remove from pan and set aside.
3. Butter the insides of hoagie rolls and place on hot skillet to toast. Set aside.
4. Add 2 tablespoons of butter to pan over medium high heat. Add ribeye in one layer and season sliced ribeye with salt and pepper. Cook about 3-4 minutes – frequently stirring the meat until meat is cooked through. 
5. Once the ribeye is cooked, reduce heat to low and add the veggies back in and mix together. Top the cheesesteak mixture with provolone cheese, cover for one minute to allow cheese to melt.  
6. Divide into 4 equal piles and spoon the cheesesteak mixture onto your toasted hoagie rolls. Serve immediately and enjoy!