Make the Hibiscus Iced Tea: Boil water then remove from the heat. Steep the tea bags for 10 minutes. Discard the tea bags and sweeten to your liking. Let the tea chill in the refrigerator.

In a small bowl, stir together softened butter and garlic. Gently scoop out the inside doughy part of the roll. Then spread garlic butter onto the insides of each sub roll.

Heat half of the oil in a skillet over medium heat. Sauté the onions and pepper (if using) until golden and caramelized, then transfer to a bowl.

Increase the heat to high and add the remaining oil. Spread the shaved beef in an even layer and let it brown, undisturbed, for a couple of minutes. Once browned, sauté until fully cooked through. Stir in the onions and peppers (if using), then season with salt and black pepper to taste.

Divide the meat into even portions in the pan and top each with 2 slices of cheese. Turn off the heat to allow the cheese to melt without overcooking the meat. For quicker melting, cover with a lid if desired.

Optional: Toast the rolls.

Spread a thin layer of mayo on the toasted side of each roll. Place a portion of the beef into the roll.

Steam the Broccoli: Place the broccoli florets in a steamer basket over a pot of simmering water, or use a microwave-safe dish with a lid. Steam until tender, about 4 - 6 minutes.

Melt the Cheese: Once the broccoli is steamed, sprinkle the shredded cheddar cheese over the hot broccoli while it's still in the steaming dish. Cover briefly with a lid or microwave-safe cover for 1 - 2 minutes to melt the cheese. Season with salt and pepper to taste.

Pour the chilled hibiscus tea over the ice.

Serve the philly cheesesteak, steamed broccoli with melted cheese, pickle, and hibiscus iced tea.