Philly Cheesesteak

Step 1 -Place the sirloin in the freezer for 20-30 minutes. This will allow you to easily slice it thin.

Step 2 -Heat a large, deep skillet on the stovetop over medium-low heat.

Step 3 -Add 2 tablespoons of the vegetable oil.

Step 4 -Cook the onion, the red pepper, and the green pepper until tender, about 5 minutes.

Step 5 -Remove the steak from the freezer and place it on a cutting board.

Step 6 -Slice as thin as possible across the grain, and then chop it into very small chunks.

Step 7 -Transfer the tender veggies to a dish and set them aside.

Step 8 -Add 1 tablespoon of the oil and turn the heat up to medium-high.

Step 9 -Add half of the chopped steak and cook for 4-5 minutes, while stirring frequently.

Step 10 -Season the meat with the all-purpose seasoning and the garlic pepper.

Step 11 -Transfer the first batch of the steak to the same plate or bowl with the cooked veggies.

Step 12 -Return the skillet to the heat, add the remaining 1 tablespoon of the oil, and repeat the cooking steps with the remaining steak.

Step 13 -Preheat the oven to 400 degrees F.

Step 14 -Split the hoagies and spread the insides with the softened butter.

Step 15 -Place the hoagies on a baking sheet and place them in the oven until toasted, about 3-5 minutes.

Step 16 -In the skillet, add back all of the steak bits along with the veggies.

Step 17 -Layer the provolone slices over the contents of the skillet.

Step 18 -Cover until the cheese melts, about 3 minutes, and stir well.

Step 19 -Place the cheesesteak mixture evenly into the toasted hoagies.

Step 20 -Serve hot!