Philly Cheese Steak Sandwiches

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, sliced
• 8 ounces mushrooms, sliced
• 1 red or green bell pepper, sliced
• 2 tablespoons minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 pound sirloin steak, trimmed and thinly sliced (see Tip)
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 1/2 cup sliced hot banana peppers (optional)
• 1/4 cup reduced-sodium chicken broth
• 3 slices reduced-fat provolone cheese (about 3 ounces)
• 4 whole-wheat buns, split and toasted

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.
2. Reduce heat to low. Sprinkle the vegetables and meat with flour; stir to coat. Stir in banana peppers (if using) and broth; bring to a simmer. Remove from the heat; lay cheese slices on top of the vegetables and meat, cover and let stand until melted, 1 to 2 minutes.
3. Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.

extravirgin olive oil, onion, mushrooms, red, fresh oregano, freshly ground pepper, sirloin steak, salt, flour, peppers, chicken broth, provolone cheese, buns

Taken from www.epicurious.com/recipes/member/views/philly-cheese-steak-sandwiches-52428191 (may not work)