Philly Cheesesteak

Melt 2 tablespoons of butter in a large pan over medium-low heat.

Add the thinly sliced onion and cook for 10 minutes, stirring occasionally.

Add the thinly sliced red and green bell peppers to the pan with the onions. Stir to combine and continue to cook until the vegetables are tender.

Once tender, remove the onions and peppers from the pan and set aside.

In the same pan, add 1 teaspoon of butter (part of the divided amount) and let it melt.

Add the shaved beef to the pan, breaking it apart with a spoon, and cook until browned.

Season the beef with seasoned salt and black pepper.

Once the beef is no longer pink, add the cooked onions and peppers back into the pan.

Stir everything together and cook on low for about 2 minutes.

Turn off the heat and lay the provolone cheese slices over the top of the mixture.

Cover the pan and let the residual heat melt the cheese.

Preheat your oven to 400°F.

In a separate clean pan, melt the remaining 2 tablespoons of butter.

Toast the brioche rolls in the melted butter, then place them in a baking dish.

Place the baking dish in the preheated oven and heat the rolls for about 3 minutes.

Once the cheese in the pan is fully melted, stir it into the beef and vegetable mixture.

Fill the warm, toasted buns with the cheesesteak mixture and serve immediately.