Place a small pot over medium heat on stove. Add Salted Butter (4 tablespoon) and All-Purpose Flour (1/4 cup) and whisk for 2-3 minutes.
Add Milk (2 cup), Dry Mustard (1/2 teaspoon), and Cayenne Pepper (1/4 teaspoon) continue to whisk until mixture reaches a boil.
Start adding the Pepper Jack Cheese (8 ounce) and Shredded Sharp Cheddar Cheese (8 ounce) a little at a time, stirring to melt. Once the cheese sauce comes together, add the Killer Hogs Hot Sauce (1 teaspoon) and season with a pinch of Salt and Pepper (to taste).
To make the Cheesesteaks , start with a little Cooking Oil (1/2 cup) on the griddle and add the Red Bell Pepper (1), Green Bell Pepper (1) and Onion (1). Season with a little Salt and Pepper (to taste) and Garlic (1 clove), and sauté the veggies until tender.
Place the Boneless Ribeye Steak (1.5 pound) on the griddle and season with the same Killer Hogs The A.P. Rub (1/4 cup). Work in batches here to avoid overcrowding the grill. Each side needs to cook for 2-3 minutes then use a spatula and knife to cut the meat into strips
Remove the steak from the grill and repeat until all your ribeye is fully cooked.
Now it’s time to assemble the sandwiches. Add the meat and peppers back to the griddle and separate it out into individual piles for each sandwich.Lay a couple slices of Provolone Cheese (1 pound) over each and top with a split Sub Roll (4).
Use a big spatula and carefully pickup each sandwich transferring it to a platter. Top each sandwich with a big ladle of the cheese sauce and dive in!