Gather & chop vegetables as needed.

Cut the steak into thin slices, about 4 inches long and ⅙ inches thick. Season with salt and pepper.

Heat a large skillet over medium-high heat. Add olive oil.

When skillet and oil are hot, add the steak strips. Cook for about 12-15 minutes, until steak is brown and crispy. (Steak can have an internal temp of 135-145 depending on preference).

When steak is finished, remove from the skillet and set aside.

Keeping the juices in the skillet, add the garlic, onion, pepper, and mushrooms. Cook for 10 minutes or until vegetables are at desired tenderness. (Cook for less time if you want them crunchy).

When the vegetables are at desired tenderness, add the meat back into the skillet and mix to combine.

Place slices of provolone cheese across the top of the skillet.

Add a lid over the skillet, cut the heat, and cook for about 7 minutes or until cheese is melted.

Optional: Serve with a hoagie and enjoy!