Paper-thin ribeye sizzles alongside golden onions and green bell pepper in a hot cast iron skillet, then gets blanketed in melted provolone until every bite is gooey and rich. The beef browns fast and stays juicy, while the peppers and onions bring just the right sweetness to balance the savory meat. Piled high and finished with that molten cheese cap, this is the kind of sandwich that delivers real steakhouse flavor without any fuss. It's a satisfying, hearty option that fits neatly into a gluten free lineup, so you don't have to skip the cheesesteak cravings. Keep the skillet hot and the portions generous — this one disappears fast at the table.
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Place the ribeye in the freezer for 30 minutes, until firm but not fully frozen. Slice as thin as possible against the grain — ideally paper-thin, about 1/16 inch. Set aside.
Heat 1 tbsp of the oil in a large cast iron skillet or griddle over medium-high heat until shimmering. Add the onion and bell pepper, season with a pinch of salt, and cook, stirring occasionally, until softened and the onion is golden at the edges, about 8–10 minutes. Push the vegetables to one side of the pan.
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