Thaw Omaha Steaks Ribeyes in refrigerator overnight. Remove from refrigerator and pat dry on all sides with paper towel. Thinly slice 1/4” slices against the grain on the width-side.

Season with all dry seasonings and allow to come to room temperature, about 20 to 25 minutes.

In a large cast iron pan, bring to medium-high heat and add vegetable oil.

Sauté ribeye slices until nicely browned – about 3 to 4 minutes. Add onions, pepper, and garlic to pan and sauté about 2 to 3 minutes until tender and cooked down.

Add beef broth to pan and simmer about 2 to 4 minutes until reduce to 1/3 in volume. Season to taste with salt and pepper if needed.

Reduce to low heat and cover steak, onion, and pepper mixture with provolone cheese. Continue to simmer until cheese is melted and covering mixture – about 2 minutes.

Bring a separate pan to medium heat. Spread about a tablespoon of mayonnaise on each side of the inside of the rolls, and toast until browned – about 40 seconds.

Divide cheesesteak mixture evenly between the toasted hoagie rolls and serve with fries or potato chips. Optional to serve with a side of pan jus.