Start by gathering all your ingredients. Thinly slice the vegetables, and set them aside. Also, ensure your Steakums are ready to go. They should be completely thawed for even cooking.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Toss in the sliced onions and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until they become soft and slightly caramelized. Once done, remove the veggies from the skillet and set them aside.

In the same skillet, add the remaining 2 tablespoons of oil. Sprinkle in 1 teaspoon of Lawry’s Seasoned Salt and ½ teaspoon of garlic pepper. Once the oil is hot, add the thinly shaved Steakums. Cook for 4-5 minutes, breaking apart any clumps with a spatula until the meat is browned and cooked through.

While Steakums are cooking, add in your sautéed onions and peppers back into the skillet. Pour in the balsamic vinegar and sprinkle with smoked paprika. Mix everything together for another minute until heated through. The vinegar adds an exciting depth while the paprika gives it a little kick.

Now comes the fun part. Grab your hoagie buns and slather a generous amount of softened butter on the insides. Heat a separate pan or griddle over medium heat and place the buttered buns face down. Toast for 2-3 minutes until golden brown. Then, fill each bun generously with the meat-and-pepper mixture. Layer with slices of provolone cheese on top.

If you want your cheese extra melty (and who wouldn’t?), simply cover the filled hoagie buns for another minute or put them under a broiler briefly. Once the cheese is perfectly melted, your cheesesteaks are ready to serve!