Step 1

Saute the veggies. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and green bell peppers, season with ½ teaspoon salt and ¼ teaspoon pepper, and sauté until they are soft and caramelized. Transfer the veggies to a bowl and set aside.

Step 2

Cook the meat. To the same skillet, add the remaining 2 tablespoons of olive oil. Turn the heat to medium-high, add the steak, season with the remaining salt and pepper, and saute until you see barely any pink in the ribeye. Be careful not to overcook the beef. Turn off the heat and stir the sauteed veggies into the meat.

Step 3

Toast the rolls. Brush the melted butter over the inside of the hoagie rolls and place them on a baking sheet, spread open (buttered side up). Place the buns under the broiler for 2 minutes.

Step 4

Heat up the cheese whiz. Measure the cheese whiz into a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until it’s almost liquid-y and pourable.

Step 5

Assemble. Divide the cooked steak mixture between the rolls and drizzle a generous amount of warm cheese whiz over the top.