1 tbsp. canola oil
1 white onion, sliced
1 green bell pepper, sliced thinly
1⁄2 tsp. salt
1⁄2 tsp. ground black pepper
1 8-oz. ribeye roast, shaved
2 hoagie rolls
1⁄2 lb. provolone cheese, sliced
1. Place the Griddle Plate on the Power Smokeless Grill and preheat the Grill to 350° F/177° C.
2. Heat the canola oil on the Griddle Plate and sauté the onion, green bell pepper, salt, and ground black pepper until caramelized (6–8 mins.).
3. Add the roast and continue cooking, mixing continuously.
4. When cooked, split evenly between the two rolls and top with the provolone cheese.