Ingredients

• 4 tablespoons vegetable oil (divided (or as needed))
• 1 sweet yellow onion (halved and thinly sliced (2-inch slices))
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 2½ to 3 pounds petite sirloin (thinly sliced sirloin)
• 1 ½ teaspoons Lawry's Seasoned Salt (or other all-purpose seasoning, divided)
• 1 teaspoon garlic pepper (divided)
• 8 hoagie rolls
• 6 tablespoons softened butter
• 7 ounces sliced Provolone cheese ((7 1-ounce slices) I used Tillamook Farmstyle Thick Cut)

Directions

1. Chill the steak in the freezer for 20–30 minutes, then slice thinly across the grain and chop into small pieces.

2. Soften the onion and peppers in 2 tablespoons oil over medium-low heat. Transfer to a plate.

3. Cook the beef in two batches over medium-high heat, adding oil as needed. Divide the seasoned salt and garlic pepper between the batches; cook each about 4–5 minutes, until no pink remains.

4. Butter the split rolls and toast at 400°F for 3–5 minutes. Drain excess pan liquid, return the meat and vegetables, top with provolone, and cover until melted. Fill the rolls.