First, gather all your ingredients. Thinly slice the sweet onion and chop the mushrooms. The more uniform your pieces are, the more evenly they’ll cook. Remember, we want everything to work together seamlessly!

In a large skillet over medium heat, add a tablespoon of oil. Once hot, toss in the onions and mushrooms. Cook these for about 5-7 minutes until they are soft and aromatic. Adding the roasted red peppers at this stage is a great idea. A couple of minutes should suffice. The heat brings out their flavor.

Once your veggies are cooked, push them to one side of the skillet. On the other side, add the thinly sliced beef steak. Season it with the seasoned salt and cook until browned, which should take about 5 minutes. Make sure to stir occasionally to break up any clumps.

Now, let’s bring those flavors together! Fold the sautéed vegetables into the beef. Top the mixture with provolone slices. Reduce the heat and cover the skillet to allow the cheese to melt – about 3 minutes will do.

While the cheese melts, you can prepare your hoagie rolls. Slice them open but not all the way through. A hinge is needed to keep everything intact.

Once the cheese is melted and everything is looking divine, it’s time to assemble. Carefully scoop a generous portion of the cheesesteak mixture into each hoagie roll. Drizzle your creamy garlic aioli generously over the top. A pinch of extra seasoned salt won't hurt either.

The last step is optional but highly recommended! Toss the assembled sandwiches back in the skillet for a minute or two on each side until golden brown and crispy. It’s game-changing.