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Heat a large cast iron skillet over medium-high heat and toss in the sliced bell peppers, onions and mushrooms. Cook, stirring occasionally, until the peppers, onions and mushrooms are softened and slightly browned, about 7 minutes. Remove peppers, onions and mushrooms from skillet and set aside.
To the same skillet add in the butter and then toss in the thinly sliced ribeye steak. Season with seasoned salt, black pepper and worcestershire sauce. Cook, just until still slightly pink in center, do not over cook steak!
Add the peppers, onion and mushroom mixture back to skillet and stir to combine. Top with provolone cheese and let melt slightly.
Combine ingredients for special sauce in a small dish and whisk together.
Scoop Philly Cheesesteak mixture into toasted buns and add special sauce if desired. Enjoy!