Philly Cheesesteak Sandwich (((Authentic)))

2 sub rolls
6 ounces deli roast beef (very rare, sliced wafer thin)
1 white onions (thinly sliced)
1 green bell peppers (thinly sliced) (optional)
2 teaspoons garlic (minced)
4 ounces provolone cheese (thinly sliced)
Extra virgin olive oil (for grilling)
Sea salt and pepper
Marinara sauce (optional topping) or ketchup (optional topping)
OR ½ cup Au Jus for dipping

1. Heat a griddle or a large sauté pan over medium-high heat.
2. When hot, cover bottom with olive oil.
3. Add the onions, bell pepper, and cook, stirring, until caramelized, which will take about 6 to 8 minutes.
4. Add the garlic, salt and pepper, and cook for about 30 seconds.
5. Then, push the mixture off to one side of the griddle.
6. Add the meat to the hot part of the griddle.
7. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
8. Mix the meat and the caramelized onions and bell pepper together.
9. Divide into 2 portions, and top both portions with the cheese to melt.
10. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
11. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
12. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, Au Jus for dipping, if desired, and serve immediately.
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Serving Size: Makes two sandwiches