Philly Cheesesteak Sandwich

Freeze 250 g ribeye or top round for 30 minutes, only until the exterior firms enough to hold its shape under the knife. Slice across the grain as thinly as possible and separate every piece that clings to another, because stacked slices will not cook during the brief sear. Cut 120 g onion and 80 g green bell pepper into thin strips. Split 2 hoagie rolls without cutting through the hinge and lightly toast their inner faces so the finished filling does not immediately soak into the crumb. Heat 1 tablespoon neutral oil in a pan over medium heat and cook the onion and pepper for about 5 minutes, until soft and translucent at the edges. Push the vegetables to one side and raise the heat to high. Spread the beef in a thin layer over the open surface, then season it with 0.75 teaspoon salt and 0.5 teaspoon black pepper. Loosen and turn the slices with chopsticks or a spatula for only 2 to 3 minutes. As soon as almost no red remains, combine the meat with the vegetables and shape the mixture into two long piles sized for the rolls. Cover each pile with 2 slices provolone, put a lid on the pan, and let the trapped steam melt the cheese for about 1 minute. Transfer each complete pile directly into a toasted roll. Serve at once, while the beef remains juicy, the provolone binds the filling, and the toasted interior still protects the bread from becoming soggy.