Ingredients: thinly sliced ribeye (or top sirloin), 1–2 onions (sliced), provolone cheese (or provolone/cheddar mix), hoagie rolls, salt, black pepper, neutral oil or butter
Optional: sliced mushrooms, garlic powder, Worcestershire sauce
Prep onions: slice onions thinly
Cook onions: heat a skillet or griddle with oil or butter; add onions; cook until soft and browned, stirring occasionally
Cook steak: remove onions to a plate; add a bit more oil; add steak in a single layer; season with salt and black pepper; cook hot and quick until browned
Combine: add onions back to the pan; optionally add mushrooms; stir to combine
Add cheese: lay provolone slices over the hot steak/onions; cover the pan briefly until cheese melts
Toast rolls: split hoagie rolls; toast cut sides on the griddle until lightly crisp
Assemble: pile cheesesteak mixture into rolls
Optional finish: add a small dash of Worcestershire or garlic powder to the pan before melting cheese; serve immediately