Philly cheesesteak with peppers, onion and provolone on toasted hoagie rolls

Set the oven to 400.

Remove the pith and seeds from the peppers and slice them thinly; trim the top and bottom of the half onion and slice it thinly.

Heat a large skillet over medium-high heat with one tablespoon of oil until shimmering; add the vegetables.

Season with salt, garlic powder and black pepper and cook, stirring occasionally, about 10 minutes until browned and caramelized.

Thinly slice the sirloin.

Toss the steak in a large bowl with garlic powder, salt and black pepper.

Transfer the vegetables to a bowl. Add the remaining tablespoon of oil to the skillet and increase to high heat.

When the oil shimmers, spread the steak in an even layer and cook undisturbed about a minute and a half; flip and cook one more minute.

Mix the vegetables into the steak and take off the heat.

Open the hoagie rolls cut side up on a baking sheet and toast in the oven for eight minutes at 400 for a sturdier base.

Divide the steak and vegetables between the rolls and top each with one to two slices of provolone.

Cover loosely and let the cheese melt one to two minutes, or return to the switched-off oven a minute or two if cold; close the sandwiches.