Philly Cheesesteak

Ingredients

2 TBSP vegetable oil (or as needed)
½ sweet yellow onion (halved and thinly sliced (2-inch slices)
½ red bell pepper (thinly sliced)
½ green bell pepper (thinly sliced)
1 to 1½ pounds petite sirloin (thinly sliced sirloin)
¾ tsp Seasoned Salt (or other all-purpose seasoning)
¼ tsp garlic powder
¼ tsp pepper
4 hoagie rolls
3 TBSP softened butter
4 oz sliced Provolone cheese

Directions

Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
Add 1 tablespoons oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.
Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them in the toaster oven at 400F for 3-4 minutes or until lightly golden and toasted.
When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with the seasoned salt, garlic, and pepper while cooking. Drain the juices and oil from the pan and discard.
Add the onions and peppers back to the pan and mix together with the meat. Place 4 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.