Paper-thin ribeye gets seared hard and fast in a screaming-hot skillet, then chopped right in the pan so every bite is tender and juicy. Sweet golden onion and green bell pepper cook down alongside it, and a generous blanket of provolone melts over the top until it's gooey and pulling in long strings. The whole mixture comes together fast, with deep browned edges on the steak and just enough char on the vegetables to keep things savory rather than mushy. Piled high and finished with a swipe of mayonnaise, this is the kind of loaded, drippy sandwich that disappears in a few bites. It's an easy weeknight win, and with the right roll on the side, it's a solid choice for a gluten free kitchen craving classic cheesesteak flavor.
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Place the ribeye steak in the freezer for 25–30 minutes, until firm but not fully frozen. Using a sharp knife, slice the steak as thin as possible (about 1/16 inch) against the grain. Set aside.
Heat 1 tbsp of the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Add the onion and bell pepper with a pinch of salt and cook, stirring occasionally, until softened and the onion is golden at the edges, about 8–10 minutes. Transfer the vegetables to a plate and set aside.
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