Brooke’s Cheesy Philly Cheesesteaks

1. Cook the veggies: Heat a little oil in a skillet over high heat. Sauté onions 1–2 minutes, then add red and orange peppers. Cook until slightly tender, season with salt & pepper, then transfer to a bowl.
2. Cook the steak in sections: Heat a little oil in the skillet over high heat. Add a portion of the steak so it cooks in a thin layer — don’t overcrowd, so it sears instead of steaming.
3. Season each batch: For each batch of steak, add a little garlic paste or powder, salt & pepper, and a portion of the Worcestershire sauce. Toss briefly to coat while searing.
4. Repeat until all steak is cooked: Remove each batch of meat to a plate, then repeat with the next portion, seasoning the same way.
5. Combine filling: Return all steak to the pan, toss with the cooked peppers and onions for 30–60 seconds to combine.
6. Assemble sandwiches: Toast hoagie rolls. Pile steak and veggie mixture into rolls, top with provolone, let melt. Drizzle Cheez Whiz over the top and cap with the bun.
7. Serve immediately: Enjoy hot, cheesy, perfectly seasoned sandwiches