Place the ribeye steak in the freezer for 30 to 40 minutes to firm up. This makes it easier to slice very thinly. Use a sharp knife to shave the steak into fine ribbons. Set aside. Slice the onions and peppers thinly and evenly for consistent cooking.

Heat 1 tablespoon of oil in a large frying pan or griddle over medium heat. Add the sliced onions and bell peppers. Cook for 8 to 10 minutes, stirring occasionally, until soft and slightly caramelised. Season with a pinch of salt and remove from the pan.

In the same pan, add the remaining oil. Increase heat to high and add the shaved ribeye in a single layer. Let it sear undisturbed for 1 minute, then stir and break it up gently using a spatula. Season with salt and black pepper. Cook until just browned, about 3 to 4 minutes.

Reduce heat to medium. Return the sautéed onions and peppers to the pan and toss them with the beef until evenly mixed. Cook together for another 1 to 2 minutes to let the flavours blend.

Lay slices of provolone cheese across the steak mixture, covering it completely. Let it melt without stirring for about 1 minute, then fold everything gently together to combine the cheese into the meat and vegetables. Skip this step if using Cheez Whiz.

While the cheese melts, slice the hoagie rolls lengthwise without cutting all the way through. Place them in a low oven (about 120°C) for 2 to 3 minutes to warm slightly. This helps the bread stay soft but sturdy enough to hold the filling.

Spoon the hot steak and cheese mixture directly into each roll. Pack generously but evenly, pressing the filling in gently so the cheese coats everything inside. If using Cheez Whiz, drizzle it now over the steak in each sandwich.

For an authentic Philly style bite, wrap each sandwich tightly in foil and let it sit for 2 to 3 minutes. This softens the bread slightly and lets the heat fully bind the cheese into the roll.

Serve immediately while piping hot. Pair with classic sides like crisps, fries, or a simple pickle. For extra zing, offer hot peppers or a dash of vinegar based chilli sauce. A cold soda or root beer makes the perfect companion.