Campfire Philly Cheesesteaks

Heat a large cast-iron skillet over medium campfire or camp stove heat.

Add neutral oil. Add onion and bell pepper. Season with approximately half the salt.

Cook 8–10 minutes until softened and browned around the edges.

Push vegetables to one side of the skillet or temporarily transfer them to a plate.

Increase heat to medium-high. Add thinly sliced beef. Season with remaining salt and black pepper.

Cook quickly, using a spatula to separate and turn the slices. Once the beef is browned, add Worcestershire sauce.

Return vegetables and toss together.

Divide mixture into four piles in the skillet. Top each pile with two slices of provolone.

Cover briefly with a lid or foil until cheese melts.

Butter the inside of the hoagie rolls. Toast lightly in the skillet or on the grill.

Fill each roll generously with the beef, peppers, onions, and melted cheese.