Instructions:

• Prepare the ingredients by slicing the ribeye steak as thinly as possible against the grain. Slice the onion, green bell peppers, and poblano pepper.
• Make the spiced mayonnaise by combining the mayonnaise, 1 tablespoon of Dijon mustard, and a dash of hot sauce. Mix well and set aside.
• Cook the vegetables in a large skillet with olive oil over medium heat. Add sliced onions and cook for about 3-4 minutes until translucent. Add the green and poblano peppers, seasoning with salt, pepper, garlic powder, onion powder, dried thyme, and dried parsley. Sauté for another 5-7 minutes until tender and caramelized. Remove from skillet and set aside.
• Sear the steak in the same skillet over high heat with additional olive oil if necessary for about 2-3 minutes until browned and cooked to preference.
• Combine everything by returning the sautéed vegetables to the skillet with the steak. Pour in balsamic vinegar, Worcestershire sauce, and reserved spiced mayonnaise, stirring to combine. Cook for another 2 minutes.
• Add the cheeses over the mixture, cover with a lid for 1-2 minutes until melted.
• Toast the hoagie rolls lightly under a broiler or in a toaster oven until golden and crispy.
• Assemble the sandwiches by scooping generous portions of the cheesesteak mixture into each hoagie roll. Drizzle with additional hot sauce if desired and serve immediately.