1. 1

   Step 1

   Thinly slice 1 yellow onion, 1 green bell pepper, and 1 1/4 cups baby bella mushrooms.

2. 2

   Step 2

   Heat 1 tbsp cooking oil in a large skillet over medium-high heat.

3. 3

   Step 3

   Add the sliced onions, peppers, and mushrooms to the skillet.

4. 4

   Step 4

   Sauté the vegetables for 8 minutes until they are soft and lightly browned.

   Timer 8 min
5. 5

   Step 5

   Remove the cooked vegetables from the skillet and set them aside.

6. 6

   Step 6

   Add 1 tbsp butter and the remaining cooking oil to the same skillet.

7. 7

   Step 7

   Add 12-14 oz ribeye shaved steak to the hot skillet.

8. 8

   Step 8

   Season the steak with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 2 tsp Worcestershire sauce.

9. 9

   Step 9

   Cook the steak for 5 minutes, breaking it apart with a spatula, until fully browned.

   Timer 5 min
10. 10

    Step 10

    Return the sautéed vegetables to the skillet and mix with the steak.

11. 11

    Step 11

    Divide the mixture into portions and top each with 5-6 slices of provolone cheese.

12. 12

    Step 12

    Cover the skillet for 1 minute to let the cheese melt completely.

    Timer 1 min
13. 13

    Step 13

    Toast 5 hoagie rolls until golden brown.

14. 14

    Step 14

    Scoop the cheesy steak and vegetable mixture into the toasted rolls and serve immediately.

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