Make the Cheese Sauce: In a small saucepan over medium-low heat, add the Ricos Condensed Cheese Sauce. Gradually stir in the ¾ cup of chicken broth, whisking constantly until you achieve a cheesy, slightly runny consistency. Whisk in the smoked paprika and optional garlic powder. Adjust the texture by adding a little more broth or water as needed, then keep warm on low heat.

Prep the Ingredients: Prepare your vegetables by thinly slicing the green bell pepper and yellow onion. Thinly slice the ribeye steak directly against the grain into bite-sized shavings.

Cook the Veggies: Heat a large griddle or heavy cast iron skillet over medium-high heat and add a drizzle of avocado oil. Add the sliced onions, seasoning them with a sprinkle of salt. Cook for about 3 minutes before adding the bell peppers. Sauté until they reach your desired doneness (cooking slightly less for a nice crunch).

Sear the Beef: Move the cooked veggies to one cooler side of the griddle. Add the shaved ribeye, spreading it out into a thin layer to ensure an even sear. Season lightly with the onion powder, garlic powder, salt, pepper, and Cajun seasoning. After 2 minutes, flip the beef pieces and continue cooking until they reach your preferred doneness.

Combine and Melt: Once the beef is nearly cooked, toss the peppers and onions together with the ribeye. Lay the slices of provolone cheese directly over the meat pile and add a tiny splash of water to the hot griddle. Cover immediately with a melting dome or lid to allow the trapped steam to melt the cheese.

Toast the Buns: Move the cheesy meat and veggies back to one side of the griddle. Butter the inside of your hoagie rolls with the unsalted butter and place them face down on the hot cooking surface. Toast until deeply golden brown and crisp.

Assemble and Serve: Use a wide spatula to scoop the hot steak and cheese mixture directly into the toasted hoagie rolls. Top generously with the warm, liquid cheese sauce. Enjoy immediately!