2mediumonions(Spanish or yellow), thinly sliced into ring
3teaspoons olive oildivided
pinchsalt & pepper
2poundsvery thinly sliced ribeye (have the butcher slice it for you on his Hobart)
4 hoagie rolls
8ounces sliced provolone or Cheez Whiz
Lay a large piece of plastic wrap on the counter and place one thin slice of ribeye on it. Fold the plastic over the rib eye and use the flat side of a meat mallet to pound the ribeye very thin without tearing it. Transfer ribeye to a plate and continue with the rest of the meat. Cover and refrigerate.
Heat a large skillet over medium to medium high heat. Add 2 teaspoons of the olive oil, peppers and onions. Saute until softened and browned about 15-20 minutes, stirring regularly.
In a large cast iron skillet or griddle add 1 teaspoon olive oil and heat over medium heat. When oil is hot add about half of the sliced beef. Sprinkle with salt and pepper and let the beef cook for a minute or two. Then use a metal spatula to break up and "chip" the beef into smaller pieces, cooking for about 5-7 minutes until well cooked and some of the beef takes on a bit of crustiness.
Use the spatula to line the beef up in a long row in the pan. Spoon half of the onion pepper mixture directly over the beef. Top with half of the provolone cheese and continue to cook for 2-3 minutes until the cheese is melty.
Slice open 2 of the hoagie rolls. Slide the spatula under the meat mixture and transfer to the hoagie rolls. Place on a tray to serve -- or wrap tightly in parchment paper and cut the sandwiches in half -- the cheese stays warm and melty this way. Repeat with the remaining beef, onions and peppers to make additional sandwiches.
I asked the butcher at my grocery store to cut the ribeye thinly for me on his meat slicer and he was happy to help -- but if you can't get it pre-sliced, you can also place the meat in the freezer for about 45 minutes until it's firm but not frozen -- that will make it easier to slice thin -- using a very sharp knife.