Philly Cheesesteak

Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat until shimmering.
Add the thinly sliced onions and bell peppers to the skillet, cooking for 5-7 minutes until they are soft and slightly caramelized. Remove and set aside in a bowl.
In the same skillet, add the remaining tablespoon of vegetable oil and the thinly sliced ribeye steak. Cook for 4-5 minutes, stirring occasionally, until the steak is browned and cooked through.
Add the cooked onions and bell peppers back to the skillet with the steak. Sprinkle with garlic powder, black pepper, and salt. Drizzle with Worcestershire sauce and stir to combine. Cook for an additional 1-2 minutes until everything is heated through.
Divide the steak and vegetable mixture evenly among the four hoagie rolls. Top each with 2 slices of provolone cheese.
Place the assembled sandwiches on a baking sheet and broil in the oven for 1-2 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning.
Serve immediately while hot.