Ask your butcher to shave the beef. If you don’t have a butcher with a meat slicer, freeze the rib-eye steaks for 45 minutes. Remove them from the freezer. Slice off the outer fat rind and discard.

Slice the remaining meat into slices the thickness of bacon.

Place the steak in a bowl and season with salt, pepper, Creole seasoning, garlic and onion.

Heat the oil in a large pot over medium-high heat. Add the onions and sauté until tender, about 5 minutes. (If you would like to add peppers, mushrooms or jalapenos, add them with the onions)

Add the beef and stir to combine. Let the meat cook, without stirring, for 2 minutes.

Using two bamboo spatulas (or other kitchen utensils with flat ends), tear the meat apart to shred. Hold one portion of the meat down with one utensil and pull the meat apart with the other utensil. Continue with this process, until the meat is in bite-sized pieces. If you find pieces too hard to shred, pull them out of the pot.

Add the broth to the pan and bring to a boil. Stir in the mayo to combine.

Add the American cheese and stir, until melted. Add the Provolone cheese and stir until melted. Keep warm over low heat.

Slice the hoagie rolls into 2-inch squares and arrange on a large platter.

Serve the dip warm with slices of soft hoagie rolls.