Ingredients
· 2 tablespoons olive oil, divided

· 2 green peppers, thinly sliced

· 2 red peppers, thinly sliced

· 1 yellow onion, sliced

· Kosher salt

· 500 g sirloin steak, thinly sliced

· Freshly ground black pepper

· 8 slices provolone

· 4 hoagie rolls

Method
In a large skillet over medium heat, heat one tablespoon oil. Add bell peppers and onion; season with salt. Cook, stirring often, until caramelised, 12 to 15 minutes. Transfer bell peppers and onion to a plate. In same skillet over medium-high heat, heat the remaining one tablespoon oil. Cook the steak, turning occasionally, until desired degree of doneness, about five minutes; season with salt and pepper. Return the veggies to skillet and toss to combine with steak. Top with provolone. Cover and cook until the cheese is melted, about three minutes. Divide cheesesteak mixture among rolls and serve.