Philly Cheesesteak Sandwiches with Provolone Cheese Sauce

For the Steak:
* 2 pounds of shaved Beef Steak
* 1 tsp. Pepper
* 1 tsp. Salt
* 1 tsp. Garlic Powder
* 3 T. Olive Oil

For the Peppers and Onions:
* 1 12 oz. bag of frozen Bell Pepper Strips
* 1 medium Onion, sliced
* 3 T. Olive Oil

For the Cheese Sauce:
* 8-10 oz. shredded Provolone, mild or sharp
* 3 T. Salted Butter
* 1 c. Milk
* 1/4 c. Flour
* 1 t. Pepper
* 1 t. Garlic Powder
* 1 T. dried Parsley
* 1 dash Hot Sauce, optional

* 1-2 medium/ large size Baguettes, cut into 4 “heroes”

For the Peppers and Onions:
1. Heat oil in pan over medium heat.
2. Toss in onions and sautee for 1 minute and cover for 4 minutes.
3. Add in frozen peppers and sautee until mixed. Cover and sautee every 5 minutes for about 15 minutes, or until all liquid has evaporated.

For the Cheese Sauce:
1. Melt butter in a small sauce pot over medium heat.
2. Mix in flour and spices. Cook for about 2 minutes.
3. Whisk in milk until completely combined. Add hot sauce if desired.
4. Whisk in provolone until its completely melted at at a cheese sauce consistency.

For the Steak:
1. Mix spices together and season the sliced beef steak pieces.
2. Heat oil over medium heat.
3. Add in beef and sautee continuously until all of the beef is completely browned; about 12-15 minutes.

Complete and Assemble the Sandwiches:
1. Toast the baguettes for 3-5 minutes and slice lengthwise.
2. Place steak along the bottom of each baguette.
3. Next, top with peppers and onions.
4. Finally, pour the provolone cheese sauce on top.