One hour before cooking, place the steak in the freezer.
When you’re ready to start cooking, preheat your oven to 400 degrees Fahrenheit.
Melt 1 tablespoon butter in a large skillet over medium heat. Cook the veggies until tender.
While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
When the veggies are done cooking, heat 1 tablespoon of canola oil over medium-high heat.
Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
Add half the meat to the pan and season with a bit of salt and black pepper. Cook for a few minutes until it is cooked through. Set aside.
Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and black pepper. Return the first batch of meat to the pan, stir in the veggies, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.
Divide the meat among the four hoagie rolls.
If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt, and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll.
Cut in half and serve immediately.