Slice the baby bella mushrooms, green bell pepper, and yellow onion.

Heat 1 tablespoon of butter and 1 tablespoon of oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 2-3 minutes until they’re softened and beautifully browned. Remove and set aside.

In the same skillet, toss in the sliced onion and green bell pepper. Sauté for around 3 minutes until they’re tender but still vibrant in color and crunch, then remove from the pan.

Increase the heat slightly, then add another tablespoon of butter and oil to the skillet. Add the shaved beef, cooking it until it’s just browned, ensuring plenty of space for a good sear.

Return the mushrooms, peppers, and onions back to the pan with the beef. Stir in salt, pepper, garlic powder, and Worcestershire sauce, cooking everything together for another 1-2 minutes until fragrant.

Lay the provolone cheese slices over the beef mixture. Turn off the heat and cover the pan for about 1 minute, allowing the cheese to melt into gooey perfection.

Preheat your oven to 350°F. Open the hoagie rolls and spread 2 tablespoons of butter on the inside. Toast them in the oven until they’re golden brown and slightly crisp, about 5-7 minutes.

Scoop the cheesy beef and vegetable mixture into the toasted hoagie rolls. Press them slightly to meld everything together, and serve while hot for the best experience!