1largeyellow onion, peeled and sliced into 1/4-inch thick rings
8ouncesprovolone cheese, sliced and wrapped in plastic
Place steak with seasonings in large freezer bag, top with peppers and onions. Clip cheese to bag or place cheese in separate container. Seal, label and store in freezer for up to 3 months.
Pour frozen or thawed contents of bag into a heated skillet with 1 TBSP of oil. Toss and cook over medium-heat until steak is cooked and vegetables are tender, about 10 minutes. Natural moisture from the vegetables should evaporate as they cook.
Divide steak and vegetables into 4 even portions in pan. Top each with 2 slices of provolone cheese. Continue to cook until cheese is melted. Transfer each to a hoagie roll and serve.