This cheesesteak is pretty true to the Philadelphia-born original. But we've made a few modifications, including adding peppers and using Provolone cheese rather than the more traditional Cheez Whiz.
To make the steak easier to slice, set it in the freezer for about 45 minutes to 1 hour. Remove the steak from the freezer and cut it into very thin slices, 1/8 inch thick or thinner, and set it aside. Heat the oven to 400º F.
Heat 2 tablespoons of the oil in a large skillet. Add the onion and peppers and sauté over medium heat for about 8 to 10 minutes, stirring occasionally, until softened. Stir in the garlic, 1/4 teaspoon of the salt, and the pepper and cook over high heat for another minute. Transfer the mixture to a bowl and set it aside.
Add the remaining 1 tablespoon of oil to the skillet. Stir in the meat and cook over high heat for 4 minutes, until done, then add the other 1/4 teaspoon of salt. Add the Tabasco and stir. Return the vegetables to the skillet, stir, and heat the mixture through. Cover the skillet and turn off the heat.
Slice the rolls lengthwise and arrange on a large baking sheet. Pile the filling onto the bottom half of each roll and sprinkle generously with the cheese. Heat the sandwiches in the oven for about 5 minutes, until the cheese melts. For smaller appetites, slice the sandwiches in half before serving. Makes 4 to 6 sandwiches.