Ingredients
1 large peeled onion, sliced into five thick slices
2 large green bell peppers sliced into long thick slices
1 12-oz package button mushrooms
5 tablespoons butter, separated
5 tablespoons extra virgin olive oil, separated
Pinch of sugar
¼ cup bourbon
Pinch of salt
Few grinds of pepper
1 1/2 pounds shaved steak (two 12-ounce packages)*
¼ pound sliced provolone cheese (8 slices)
Bulky or sub rolls
Roasted Garlic Aioli

Instructions
In a medium skillet over medium heat, melt one tablespoon of butter with one tablespoon of olive oil. Place the onion and pepper slices into the pan and slowly sauté for 15-20 minutes until browned and caramelized, stirring and flipping occasionally. Add a pinch of salt, a few grinds of pepper and a large pinch of sugar and stir to combine. Cook on low for another 5 minutes. Remove from heat.
While onions are cooking, heat a large skillet over high heat with one tablespoon of butter and one tablespoon of oil. (Mushrooms will be cooked in two batches). Once the butter mixture is hot, place half the mushrooms in and stir. Cook for 2-3 minutes and flip each slice and cook for another 2 minutes then remove to a bowl.
Repeat with one tablespoon of oil and butter and the second half of mushrooms.
When the second batch of mushrooms is cooked, add the first batch back in with the second batch and pull the pan from the burner. Add in bourbon and slowly place back on flame. The mixture should flame up and then burn off the alcohol. Season with salt and pepper and remove from heat.
Once the peppers and onions are cooked, add cooked mushrooms.
Heat a large skillet or flat griddle over medium-high heat and add one tablespoon of olive oil and one tablespoon of butter. Add in half the steak and with two wooden spoons or tongs, pull steak apart, and turn and cook for 2-3 minutes until cooked through. Season with a little more salt and pepper. Remove to the pan with the peppers and onions.
Add remaining oil and butter and cook the rest of the beef then add to the other pan.
Stir the mixture around and heat to hot. Make four large piles and place provolone slices over each pile and cover pan to melt the cheese, about one minute.
Spread roasted garlic aioli onto bulkie roll or sub roll. With a spatula slide a serving of the steak and cheese mixture onto each roll and enjoy. We served ours with Roasted French-Style Potatoes.

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