Philly Cheese Steak Sandwiches

2  teaspoons		extra-virgin olive oil
1		medium onion
8  ounces		mushrooms
1		bell pepper
2  teaspoons		dried oregano
1/2  teaspoon		freshly ground pepper
1  lb.		sirloin steak, trimmed
1/4  teaspoon		salt
1  tablespoon		all-purpose flour
1/2  cup		sliced hot banana peppers
1/4  cup		reduced-sodium chicken broth
3  slices		provolone cheese
4		HEB Bake Shop whole wheat hamburger buns

Tip: Click on the ingredient links to learn the nutritional information for all the Philly Cheese Steak Sandwiches ingredients. The serving size for any ingredient in Philly Cheese Steak Sandwiches may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.
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.
Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.