Ingredients:

For the Steak:

• 2 lbs New York Strip, thinly sliced against the grain
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the Peppers & Onions:

• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For Assembly:

• 4 hoagie rolls or sub rolls
• 8 slices provolone cheese (or white American cheese)
• 2 tbsp butter (for toasting rolls, optional)

Instructions:

• Place the thinly sliced New York steak in a bowl. Toss with olive oil, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Let sit while preparing the vegetables.
• Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers. Season with salt and black pepper. Sauté for 6–8 minutes, stirring occasionally, until softened and slightly caramelized. Remove from the skillet and set aside.
• In the same skillet, increase heat to medium-high. Add the marinated steak in an even layer. Sear for 2–3 minutes, then stir and cook for another 2–3 minutes until browned and cooked through.  Add the cooked peppers and onions back to the skillet, stirring to combine.
• Reduce the heat to low. Place slices of provolone cheese over the steak mixture and cover with a lid for 1–2 minutes until the cheese melts.
• Spread butter on the inside of each hoagie roll and toast on a skillet or griddle until golden brown.
• Fill each toasted roll with a generous portion of the steak, pepper, and cheese mixture. Serve immediately.