1-First Step: Prep and mise en place Place the petite sirloin in the freezer for about 20 to 30 minutes before slicing. This slight chill firms the meat and makes thin slicing much easier. While the steak chills, halve and thinly slice the sweet yellow onion and slice the red and green bell peppers into thin strips. Soften 6 tablespoons of butter and pull out the provolone slices.

2-Second Step: Cook the peppers and onions Heat 2 tablespoons of vegetable oil in a large, deep sauté pan over medium-low heat. Add the sliced onions and both bell peppers. Stir occasionally and cook until the vegetables are very tender but not browned, about 10 to 12 minutes. The goal is soft, translucent peppers and onions with preserved color and sweetness. Transfer the cooked veggies to a dish and set aside.

3-Third Step: Slice the steak and season Trim excess fat from the steak. Slice as thinly as possible against the grain, then chop into roughly 1/4-inch pieces for an authentic philly texture. Keep the slices uniform so they cook evenly. Divide the 1½ teaspoons seasoned salt and 1 teaspoon garlic pepper into halves for two batches of steak.

4-Fourth Step: Sear the steak in two batches Increase the pan heat to medium-high and add an additional 2 tablespoons vegetable oil. Cook half of the chopped steak with 3/4 teaspoon seasoned salt and 1/2 teaspoon garlic pepper, stirring frequently until no pink remains, about 3 to 4 minutes. Transfer the cooked steak to the dish with the onions and peppers. Repeat with the remaining steak and seasonings. Cooking in two batches prevents overcrowding and helps the meat sear instead of steam.

5-Fifth Step: Toast the hoagie rolls Preheat the oven to 400 degrees F. Split the 8 hoagie rolls without separating them fully. Spread each roll with the 6 tablespoons softened butter, then place them on a baking sheet and toast in the oven for 3 to 5 minutes until lightly golden. Remove and keep warm.

6-Sixth Step: Combine and melt the cheese Drain any excess juices from the pan, then return the cooked steak and the reserved onions and peppers to the pan. Arrange the 7 slices (7 ounces) of provolone cheese in a circular pattern over the meat and veggies. Cover the pan and cook on medium heat until the cheese melts, about 4 to 5 minutes. This covered melting method helps the provolone turn silky and stretchy.

7-Final Step: Assemble and serve Stir the mixture once the cheese has melted to fold it into the steak and vegetables. Use tongs to transfer generous portions to the toasted hoagie rolls and serve immediately while warm and melty. This recipe yields enough filling for 8 hoagie rolls, perfect for sharing or storing extras.