Servings: 4

2 T Butter 2 T Butter
½ Onion ½ Onion
1 Green Bell Pepper 1 Green Bell Pepper
8 oz. Mushrooms 8 oz. Mushrooms
 
2 T. Butter 2 T. Butter
2.4 lbs. Ribeye boneless 2.4 lbs. Ribeye boneless
 
8 slices Provolone 8 slices Provolone
4 Hoagie Rolls 4 Hoagie Rolls
Cheese Whiz Cheese Whiz

Take ribeye out of freezer the night before to make slicing easier.
Prep everything first, since the cooking is quick. Slice the onion and bell peppers thin. Slice the mushrooms. Keep the onions separate. Trim beef of hard fat (I cut off 12.6 oz.), then thin slice against the grain. Slice hoagie rolls in half but not in two pieces.
Turn oven on warm and hold. On a baking tray put the sliced hoagies, flipped upside down to get them used to being open, top with another baking tray and put in the oven.
On the big daddy electric grill, set to 350°. Sauté onion in butter about 5 minutes, when semi-soft add the mushrooms. Keep on cooking 5 more minutes. Add bell peppers, cook another 3 or so minutes. Adding a few dashes Worcestershire, garlic powder, salt and pepper. If veggies are done but liquids still exist, remove veggies to warming drawer, reduce the liquids, then add back veggies and keep warm.
Put butter on grill, add meat. Using big spatula and another tool, break up the slices as best you can, while flipping. It will cook about 5 minutes. Season with a sprinkling of Montreal steak seasoning and umami. Remove beef, adding it to the veggie bowl in the oven. Reduce the meat juices. Turn grill to warm. Add back meat and veggies, toss around. Separate in 4 hoagie sized piles, top each with 2 slices provolone, cover griddle with a baking tray to melt cheese, about 2 min.
Pull warm plates and hoagie tray out of oven. Put a hoagie on top of a pile, slip a big spatula underneath, and using gentle pressure on both hoagie and spatula, flip so the the hoagie and cheese are on the bottom and the meat mix on top. Top each with a smearing of whiz! Yuuuum.