To prepare the rolls, slice hoagie rolls ¾ way and smear 1 tablespoon of butter, or mayo inside of each roll.

Heat a large skillet over medium high heat. (I used 12-inch skillet.)

Place the rolls cut-side down on hot skillet and toast until nice and golden. Remove from heat and set aside.

To cook the vegetables, heat 1 tablespoon of oil in the same skillet you toasted the roll. When oil is hot, add the diced onion and bell peppers and cook until nice and soft, about 3 minutes. Transfer onto a small plate.

To cook the meat, heat the remaining 1 tablespoon of oil in the same skillet over medium high heat. Add the sliced steaks, garlic, salt and pepper. Cook, stirring frequently, until meat is fully cooked, no more than 2 minutes. Stir in the cooked bell peppers. (Alternatively, you can reserve the bell peppers and serve on the side as a topping.)

To assemble, remove from heat and divide the meat into 4 equal parts in the skillet. Place 2 slices of provolone cheese over each steak piles. Cover and let it melt for a minute or so. Then place toasted hoagie roll on each steak pile. Slide a spatula under the meat and flip the sandwiches one at a time. Serve immediately.

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