1-Place the beef in the freezer for 20 to 30 minutes to make slicing easier.

2-In a large deep sauté pan over medium-low heat, add 2 tablespoons of vegetable oil and sauté the onion and bell peppers until tender, about 10 minutes; remove and set aside.

3-Trim excess fat from the steak, slice it very thinly across the grain, then chop into approximately ¼-inch pieces.

4-Return the pan to medium-high heat, add more oil as needed, and cook half of the steak with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper until no pink remains; transfer to the dish with the vegetables.

5-Repeat with the remaining steak and seasoning, draining pan juices and adding oil as needed.

6-Preheat the oven to 400 degrees Fahrenheit.

7-Split the hoagie rolls without separating them, spread softened butter inside, and toast in the oven for 3 to 5 minutes until lightly golden.

8-Drain all juices from the pan, return the cooked steak, peppers, and onions to the pan.

9-Place the provolone cheese slices over the mixture, cover the pan, and cook over medium heat until the cheese melts, about 4 to 5 minutes; stir to combine.

10-Use tongs to transfer the hot mixture into the toasted hoagie rolls and serve immediately.