Classic Philly Cheesesteaks with Melted Provolone

Instructions

1. Freeze the ribeye steak until firm at the edges but still sliceable, about 45 minutes, then cut it as thinly as possible across the grain. Heat 1 tablespoon of the neutral oil in a large skillet over medium-high heat, add the yellow onions and green bell pepper, season with kosher salt and black pepper, and cook, stirring often at first and then less often, until the vegetables are deep golden, sweet, and jammy, about 12 to 15 minutes. Stir in the Worcestershire sauce and scrape up any browned bits.
2. Set a griddle or second skillet over medium-high heat until a flick of water sizzles on contact. Add the remaining neutral oil, then lay in the beef in a thin layer and season lightly with kosher salt and black pepper. Use two spatulas to chop and pull the meat apart as it cooks so it stays shreddy instead of clumping, until it is mostly browned but still juicy, about 3 to 4 minutes.
3. Gather the beef into four loose piles, mound the onions and peppers over the top, and drape each pile with provolone and American cheese, or leave the piles bare if using Cheese Whiz. Splash in a tablespoon of water, cover briefly, and let the sliced cheese melt while the bottom of the meat takes on a deeper brown edge.
4. Toast the rolls cut side down on the griddle until just crisp at the edges, then fill them with the beef mixture. If using Cheese Whiz, spoon it warm over the beef now. Serve immediately while the meat is hot and the roll is still soft enough to compress in your hands.