• Butter the inside and outside of the buns. Set aside.

Prepare and season the ribeye steak for the Philly cheesesteak

• Thinly slice the ribeye into strips. To make this easier place it in the freezer for 15 - 20 minutes. Then slicing the ribeye steak is a breeze.
• Place the steak slices in a bowl and add 2 tablespoons of olive oil. Mix to coat every piece.
• Sprinkle the salt, garlic powder, and ground pepper. Mix so the seasoning is evenly coating the ribeye slices. Cover with plastic wrap and place in the refrigerator for at least 1 hour or overnight to marinate.

Homemade au jus (The secret option, you can use store-bought one as well.)

• In a small saucepan, over medium heat on the stove or griddle, melt the butter.
• Add the flour and whisk until you have a paste.
• Pour in the beef broth. Whisk until all ingredients are combined.
• Add the Worcestershire sauce and paprika. Mix well and keep cooking until your desired thickness.
• Set aside until ready to use. If you are doing the au jus on the griddle, place it in the holding area to keep warm.

Cooking on the griddle

• Preheat the griddle on low heat for 5 minutes. The temperature of the griddle will be around 325℉ - 350℉.
• Turn 1 or 2 burners off, depending on the size of your griddle. This area will serve as your holding area for the veggies and buns.
• On the hot burners, add 2 - 3 tablespoons of oil and the onions. Sauté them for 6 - 8 minutes or until translucent and softened to your liking. Make sure to move them around using your spatula every few minutes.
• Add the peppers and mix. Mix and cook for 4 - 5 minutes or until the peppers are warm and softened to your liking. Set aside in the holding area.

  NOTE: You may need to add some oil to help mix and avoid sticking to the flat top.
• Time to grill the buns until golden, do not skip this step. A grilled bun makes for a buttery crispy bite versus a soggy bun that falls apart.
• Set the buns aside in the holding area.
• Increase the griddle cooking area temperature to 400℉. Then it is time for the ribeye steak.
• Place the seasoned ribeye slices on the griddle as flat as possible to sear evenly.
• Sear for 1 minute, flip, and sear for an additional minute until done. Then turn the burners to low.

  NOTE: If you think it will be too much steak to flip quickly, just do 2 batches.
• Place the cooked steak over the vegetables and bring back to the low heat side of the griddle.
• Mix the vegetables and meat together.
• Add 2 - 3 tablespoons of au jus to the steak and veggies. Mix well. *OPTIONAL*
• Divide the seasoned steak and veggies into equal portions to fit the grilled buns, then turn the burners off.

  NOTE: This recipe was divided to fill 6 hot dog buns.
• Add the provolone cheese on top and allow the cheese to melt, for about 2 minutes.

  NOTE: If you want the cheese to melt faster, you can use a dome.
• Once the cheese is melted to your liking, use your spatula and slide each portion on a grilled bun.
• Serve and Enjoy!