Add 2 tablespoons canola oil to hot (med-high) dutch oven or large stew pot, then add onions and green pepper. Saute until golden brown, about six minutes.

Add minced garlic, salt and pepper and mix thoroughly, cooking for another minute.

Remove the mixture from the pan and set aside.

Add remaining 2 tablespoons canola oil to hot (med-high) dutch oven or large stew pot, then add sliced ribeye. Stir meat frequently and break or chop into smaller pieces. Continue to cook until meat is just barely pink.

Return onion and green pepper mixture to pan and continue cooking, stirring occasionally for another 2-3 minutes.

Place a portion of the mixture in a hoagie bun, top with desired condiments and serve immediately.