Place steaks in the freezer while cooking the vegetables. Chilling the meat makes it easier to slice thinly.
2 pounds ribeye or sirloin steak
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add peppers, onions, and mushrooms, seasoning to taste with salt and pepper. Cook, stirring often, until softened and caramelized, 12 to 15 minutes.
2 tbsp. extra-virgin olive oil, 2 bell peppers, 1 large yellow onion, Salt and pepper, 8 ounces cremini mushrooms
Remove veggies from the skillet and set aside. Add remaining oil and thinly sliced steak pieces, cooking 3-4 minutes until it is browned. Season with salt and pepper to taste.
2 pounds ribeye or sirloin steak, Salt and pepper
Return veggies to skillet and toss to combine with steak.
Layer everything with provolone and cover. Turn off the heat and allow the cheese to melt for 2-3 minutes.
8 slices provolone cheese
Divide between toasted hoagie rolls and serve with chips, pretzels, and a cold beer.
4 hoagie or French rolls