Instructions

After cutting steak into cubes pat dry with paper towels. Sprinkle steak cubes with kosher salt and cracked pepper to season and set aside while preparing peppers (you want them to be room temperature when you cook them)

For peppers: Heat olive oil and butter in a wide skillet over medium-high heat until bubbling. Add peppers, onions, herbs de provence and salt and pepper to taste. Reduce heat to medium and stir mixture frequently until peppers are really soft and onions are starting to caramelize, about 45 minutes.

Preheat oven to 275 f. Wrap buns in foil and place them in the oven while preparing the rest of recipe.

Stir basil and sliced garlic into pepper mixture and continue cooking and stirring for 5 minutes. Remove mixture to a bowl and cover to keep warm

For steak: In the oil left in your pan from the peppers, over medium heat, cook your steak cubes, stirring so they don't stick for 2 minutes. Increase heat to med-high and continue cooking for 2 minutes more. You don't want them well done (because they'll be chewy), just no more pink on the outside.

Reduce heat to low and stir in the cheese. Stir just until the cheese melts and completely coats the meat, creating a sauce.

To assemble: Remove buns from oven and split lengthwise but don't cut all the way through.. You want the buns to be connected on one side like a book so your filling stays inside.

Portion peppers onto bun bottoms, top with steak. Add banana peppers if desired. Drizzle any cheese left in pan over top of peppers/meat (don't be shy- this is supposed to be messy!)