Cheesy Philly Cheesesteak Skillet

Season flank steak evenly with salt and pepper.

Heat 1.5 tablespoons olive oil in a large (12 to 14 inch) skillet set over medium-high heat.

Add sliced flank steak to the hot oil and cook for 1 to 2 minutes per side, or until browned and crisped. Work in batches if needed to avoid overcrowding the pan. Transfer cooked steak to a plate and keep covered.

Wipe any excess liquid from the pan, and heat the remaining 1.5 tablespoons of olive oil over medium-high heat.

Add thinly sliced yellow onion, minced garlic, thinly sliced green and orange bell peppers, sliced baby portobello mushrooms, and Italian seasoning to the skillet. Cook for 4 minutes, or until vegetables are soft, stirring occasionally.

Return the cooked flank steak to the skillet, and mix with the vegetables to heat through.

Place 4 slices of provolone cheese on top of the skillet mixture, reduce heat to medium-low, and cook until the cheese is melted. Optional: Place the skillet under the broiler for a few seconds to achieve a golden-brown cheese crust.

Remove the skillet from heat.

Garnish the meal with sliced green onions and chopped fresh parsley before serving.