Prepare rolls: Slice hoagie rolls lengthwise, leaving one side hinged. Lightly toast if desired.
Cook vegetables:
Heat 1 tbsp oil/butter in a large skillet over medium heat.
Sauté onions (and peppers if using) until softened and slightly caramelized, about 6–8 minutes. Remove and set aside.
Cook beef:
Add remaining oil/butter to the skillet.
Increase heat to medium-high, add steak slices, season with salt and pepper, and cook for 2–3 minutes, stirring, until just cooked through.
Combine: Return onions/peppers to the skillet with beef. Toss together.
Melt cheese:
For provolone: Lay slices over the beef mixture, reduce heat to low, cover until cheese melts (about 1 minute).
For Cheez Whiz: Warm separately, then drizzle over the assembled sandwich.
Assemble: Spoon beef mixture into rolls, ensuring even distribution of meat, onions, and melted cheese.
Serve: Enjoy hot, preferably with fries or chips.
Authenticity tip:
In Philadelphia, purists usually choose between “Whiz wit” (Cheez Whiz with onions) or “Whiz wit-out” (without onions).
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