1-Place the sirloin in the freezer for 20 to 30 minutes to make slicing easier.

2-Add 2 tablespoons vegetable oil to a large, deep sauté pan over medium-low heat. Cook the onions and bell peppers, stirring occasionally, until tender without browning. Transfer the cooked vegetables to a dish and set aside.

3-Remove the beef from the freezer, trim excess fat, and slice as thinly as possible against the grain. Chop the slices into small pieces about ¼ inch.

4-Increase the heat to medium-high and add more oil if needed. Cook half the beef with ¾ teaspoon all-purpose seasoning and ½ teaspoon garlic pepper until browned and no pink remains, about 4 to 5 minutes. Transfer the cooked beef to the dish with the vegetables, leaving the juices in the pan.

5-Repeat the cooking process with the remaining beef and seasonings. Drain the juices from the pan.

6-Return the beef and vegetables to the pan, arrange the provolone slices over the mixture, cover, and cook on medium heat until the cheese melts, about 4 to 5 minutes. Stir to mix the cheese evenly.

7-Preheat the oven to 400 degrees F. Slice the hoagie rolls open without separating, spread the softened butter inside, place them on a baking sheet, and toast in the oven for 3 to 5 minutes until lightly golden. Fill the toasted rolls with the cheesesteak mixture and serve immediately.