Matt’s Philly Cheese Steak Sandwich

1 tablespoon olive oil
1 onion, cut in thin strips
1 green bell pepper, cut in thin strips
1lb boneless rib-eye, sliced ¼ inch
8 slices Colby cheese
4 hoagie type sandwich bun
¼ cup mayonnaise
Salt and pepper
6 new potatoes, sliced very thin and soaked in water
Vegetable oil for frying

Heat the olive oil on a griddle. Heat the vegetable oil for frying in a large skillet.

When the oil is hot on the griddle, add the onions and peppers. Season with salt and pepper. Sauté the vegetables for 2 to 3 minutes.

Season the steak with salt and pepper and add to the vegetables, sauté for 2 to 3 minutes.

Fry potatoes in large skillet.

Using a spatula, divide the sautéed mixture into fourths. Place two slices of cheese on top of each fourth of sautéed mixture.

Spread both halves of the bread with mayonnaise.

Using spatula, remove each fourth from the griddle and place in the hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil and drain on pepper lined plate. Season the fries with salt and pepper.