Next, you're going to cut green peppers and onions THINLY.
Then, add EVOO to the bottom of the Crock Pot.
Then, add the shaved ribeye beef.
Next, lie thinly sliced peppers and onions on top and add salt and pepper.
Then, pour in the beef broth.
Set the Crock Pot to high for two hours (or low for 3-4 hours.)
Stir before removing beef from Crock Pot. Using tongs, remove beef, peppers and onions and put them on a the bread rolls. Discard the beef flavored liquid from Crock Pot or freeze it to make beef soup.
Optional: after you remove the beef broth, you can add the cheese slices on top of the beef, cover and let the cheese melt and then put it on the bread rolls. Or, place the bread rolls with cheese on them into a toaster oven to melt the cheese and then top it with the beef.
Put two cheese slices onto each steak (bread) roll and put the beef on top.
NOTE: the nutrition calculation is based on consuming the beef broth which would shows a much higher sodium count than if you don't consume the beef broth in this recipe. Store leftovers in the refrigerator for up to five days.