Prepare the beef: Using a very sharp knife, slice the semi-frozen ribeye across the grain into thin strips, about 3–4mm thick. You should hear a clean, almost silent cut as the knife passes through. Place the strips in a bowl and season with the salt, pepper, and garlic powder. Toss to coat evenly.

Sweat the vegetables: Heat 1 tablespoon of oil in a large cast-iron skillet or flat griddle over medium heat. Add the sliced onions and peppers. Stir occasionally. After about 8 minutes, you'll notice the onions turning translucent and releasing a sweet, almost floral aroma. Continue cooking for another 5–7 minutes until they begin to take on a deep golden colour and feel soft and silky when pressed with a spatula. Transfer to a plate and set aside.

Sear the ribeye: Increase the heat to high. Add the remaining 1 tablespoon of oil to the hot pan. When the oil shimmers and ripples, add the seasoned ribeye strips in a single layer. Do not overcrowd the pan—work in batches if necessary. Listen for the immediate, aggressive sizzle. Let the beef sear undisturbed for 60–90 seconds. You want a deep brown crust to form on the bottom. Flip the pieces and cook for another 30–45 seconds. The meat should be browned on the edges but still tender. The kitchen will smell intensely of rich, beefy caramelisation.

Melt the cheese: Reduce the heat to low. Pour the Cheez Whiz directly over the hot ribeye in the pan. Stir gently with a wooden spoon until the cheese melts and coats every strand of meat. You'll see it transform from a thick, yellow paste into a glossy, flowing sauce that clings to the beef.

Toast the rolls: Split the hoagie rolls open. In a separate, dry pan or on the clean side of the griddle, place the rolls cut-side down over medium heat. Toast for 1–2 minutes, until the bread turns a warm, golden brown and feels crisp to the touch. The edges will be lightly charred in places.

Assemble the sandwiches: Pile the cheesy ribeye onto the bottom half of each toasted roll. Spoon the caramelised onions and peppers on top. Press the top half of the roll down firmly. The bread will feel warm and steamy in your hands. Slice each sandwich in half on a sharp diagonal and serve immediately while the cheese is still molten.