Burned a little... but still delicious!

Philly Cheesesteaks and Sweet Potato Fries

1 tbsp. olive oil

1 carton button mushrooms, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

1/2 lb. flank steak sliced thin

1 tbsp. penzeys chicago steak seasoning

4 slices provolone cheese

1 loaf italian bread

1 sack frozen sweet potato fries

ketchup

Preheat oven to 425, spread fries on a baking sheet and put in the oven.

Add over medium-high heat, add olive oil to pan, followed by mushrooms, green peppers and onions. Sautee for 10 minutes until vegetables are softened. Season with salt and pepper and half the steak seasoning.

In another skillet on medium high, add steak and sprinkle with half the steak seasoning. When browned on one side, flip and brown the other, sprinkle with more seasoning. When steak is cooked, add to vegetable mixture.

Hollow out roll and add half the mixture to each side. Top each half with 2 slices provolone, put on a sheet pan and put in the oven with the fries for 3-5 minutes until toasty and brown.