1Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.
2Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.
3Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.
4Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.
1Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.
2Thinly slice bell peppers and onions and place in a bowl for later.
3Remove ribeye from freezer and slice into thin steaks.
4Prepare charcoal grill for direct grilling and place a griddle or iron skillet directly on the cooking grate.
5Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.
6Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.
7To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.
8Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.