If a pizza and a Philadelphia cheese steak had a baby, this would be it.
2 tablespoons of vegetable oil
A large yellow onion, cut into half-moons
2 peppers, thinly sliced
Freshly ground black pepper
2 pounds of sirloin steak
1 teaspoon of oregano
12 slices of provolone
1 large, shallow bread, cut in half
1 tablespoon of parsley
Preheat the oven to 350° and line a large baking sheet with parchment paper. Heat a tablespoon of oil in a large skillet over medium heat.
Add onions and peppers, and season with salt and pepper to taste. Sauté until onions are translucent and peppers are tender, 7-10 minutes.
Push the vegetables to one side of the pan and add the meat to the other side. Season with oregano, salt and pepper.
Let them rest for about a minute to brown well, then sauté them on the same side of the pan until they are well cooked, another 5 minutes. Mix everything in the pan to evenly distribute the meat and vegetables. Remove from heat and set aside.
Remove the bread halves to create a shallow pan. Place about half of the cheese on the bread and then cover with the meat and onion mixture.
Add the rest of the cheese and bake until the cheese melts and the bread is slightly toasted, about 15 minutes. Garnish with parsley and cut into long slices. Serve hot.