Philly Cheesesteak Sandwich

It was my husband's birthday last week, and since I aim to please, I decided to make Philly Cheesesteak sandwiches for his birthday party.  And we had the real thing, authentic Philly Cheesesteak Sandwiches piled high with thinly sliced beef, grilled with onions and peppers and smothered in melted provolone cheese all bulging out of a soft and chewy hoagie bun.  True man food and incidentally a favorite of my own man.  My husband was in heaven (as were a few other men  - and probably women, too, although they were not as vocal).  My mom and I were making sandwiches as fast as we could, and they were getting eaten even faster than we could turn another one off the grill.   Before we knew it I had made the last one and still didn't have a picture!  (Photographers would die if they saw the shoddy way I snap a picture of most of my food before I dig in).  Of course for the last one, I had forgotten to mix the meat and cheese mixture before putting it on the hoagie.  So although it tasted fabulous, the picture makes it look like there is no cheese... don't worry, it's just hiding between the meat and  the bun.  My brother is already requesting these sandwiches on our next camping trip and since I aim to please...

Philly Cheesesteak Sandwich
Submitted by Mindy ~ The Sisters Cafe

2 large hoagie rolls
1/2 lb deli rare roast beef (I found deli meat to be a little saltier) or frozen ribeye shaved wafer thin
1/2 white onion, thinly sliced
1 green bell pepper (you can add in a yellow or red if you are doubling the recipe)
2 teaspoons garlic, minced
1/2 lb provolone cheese (thinly sliced)
extra virgin olive oil for grilling
salt and pepper to taste

Heat the olive oil on the griddle or a large saute pan over medium high heat.  Add onions and bell pepper, stirring, until caramelized - about 6 to 8 minutes.  Add garlic, salt and pepper, and cook for about 30 seconds.  Remove the veggie mixture from heat and set aside (or if you have room, just push the mixture off to the side of the griddle).  Add the meat to the griddle.  Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas until the meat is not pink, which should take about 2 minutes.  Mix the meat and the caramelized onions and pepper together.  Divide into 2 portions and top both with the cheese to melt.  Slice open the hoagie roll lengthwise and then slice it in half crosswise.  Place the bread face down on top of the meat and cheese.  When the cheese is melted, flip the sandwich over and serve hot.

Recipe Source: Alan Leonetti on Food.com