The winner of a dish from Michael Symon!

4 tablespoons olive oil (divided)
1 pound ribeye (shaved less than 1/8-inch thick)
2 cups yellow onions (peeled, shaved)
1 red bell pepper (top removed, seeded, thinly sliced, optional)
1 cup cremini mushrooms (stemmed, thinly sliced, optional)
1 jalapeno (top removed, thinly sliced, optional)
4 Philly-style Hoagie Rolls (toasted)
store-bought cheese sauce (warmed for serving)
Kosher salt and freshly ground black pepper (to taste)

Heat a large saute pan over high heat and add 2 tablespoons of olive oil. Season the ribeye with salt and pepper and add to the pan in an even layer. Cook for 1 minute then remove to a plate and set aside.
To the same pan, add 2 tablespoons of olive oil and the onions. If using, add the bell peppers, mushrooms, and jalapeno to the same pan, adding more olive oil if needed. Season with salt and pepper and cook, stirring occasionally, for 3-5 minutes, until the vegetables soften and caramelize.
Divide the caramelized vegetables into 4 piles and place the ribeye evenly on top of the piles. Place each pile of vegetables evenly on top of the piles of ribeye. Scoop each pile of meat and vegetables onto a toasted hoagie roll and top generously with cheese spray. Serve immediately.
Tip: Get creative! Add your favorite sandwich toppings like lettuce or pickled peppers to make this recipe your own!