Philly Cheesesteak

Place the shaved beef steak in a bowl and season with salt.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Add the sliced red onions and sauté for 2-3 minutes until they begin to soften.

Add the sliced green and red bell peppers to the skillet and cook for another 4 minutes until tender-crisp.

Remove the vegetables from the skillet and set aside.

In the same skillet, melt 2 tablespoons of butter with 1 teaspoon of vegetable oil.

Add the shaved steak to the pan in a single layer, working in batches if necessary. Cook on one side until browned, then flip and sear the other side.

Once all the steak is cooked, return it to the skillet.

Pour in the Worcestershire sauce and add the cooked vegetables back to the pan. Stir everything to combine.

Lay the provolone cheese slices over the top of the meat and vegetable mixture.

Remove the skillet from the heat, cover with a lid, and let it sit for a minute or two until the cheese is fully melted.

Stir the melted cheese into the steak and peppers.

In a separate pan or on a griddle, melt the remaining 1 tablespoon of butter and toast the inside of the hoagie rolls until golden brown.

Spread mayonnaise and drizzle mustard on the toasted rolls.

Pile the cheesesteak mixture onto the rolls and serve immediately.