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This recipe makes 6 full-size Philly Cheesesteaks or 12-18 mini sandwiches, depending if rolls are halved or cut into thirds
Roast peppers over an open flame or under a preheated broiler to blacken skins. Place in a bowl and cover to cool, then peel and seed. Thinly slice peppers lengthwise. Dress with some EVOO, salt, pepper and fresh thyme.
To a skillet over medium-low to medium heat, add olive oil, 2 turns of the pan. Add onions, season with salt and pepper, and cook to soften, about 15 minutes. Add garlic, cook 10 minutes more, then add ½ cup water and cook until absorbed.