Instructions

1. Add 1 tablespoon of the olive oil to a large 13 inch skillet over medium heat. If you don’t have a skillet that large, use the largest size that you have and adjust the cooking times, in a smaller skillet, the vegetables will take longer to cook down.
2. Add the onions and peppers to the skillet along with 1 teaspoon of the salt, 2/3 teaspoon of the garlic powder and some fresh black pepper. Cook while stirring occasionally for 8-10 minutes. You’ll see a nice char on the bottom of your skillet after the 10 minutes have passed and the vegetables will have softened. Add the beer or chicken broth to deglaze the skillet, stir to get all the flavor up from the bottom of the pan. Cook for another minute until the liquid evaporates. Remove the onions and peppers from the skillet to a bowl and cover with foil to keep warm
3. Turn the skillet up to a medium-high heat and then add the remaining tablespoon of olive oil to the skillet along with the butter. Once the butter has melted, add the steak in a single layer, as much as possible. If you are cooking with a large 13″ or 14″ skillet, you can do this in one batch. However, if you’re using a smaller skillet, make sure to cook the steak in two batches so it sears nicely.
4. Add the steak seasoning, the remaining teaspoon of salt, the remaining 1/2 teaspoon of garlic powder and more fresh black pepper. Let the steak cook for 3-4 minutes before turning to let the steak sear nicely. Cook the steak just until no pink remains.
5. Once the steak is cooked, add the peppers and onions back to the skillet and toss to combine with the steak. Place the sliced provolone over the top of the steak and vegetables, cover and let melt for 2 minutes. Once the cheese has melted, mix the filling together until the cheese is blended in with the steak and vegetables.
6. Pile onto sub rolls and serve.