1. Preheat the oven to 325 degrees. Cut green peppers and onions into thin slices. Roughly cut mushrooms into chunky pieces. Slice beef into thin slices, set aside.

2. In a small bowl, mix together salt, pepper, and paprika. Set aside.

2. In a large skillet on med/high heat, add the butter and then the green peppers, onions, and mushrooms. Cook for 5-7 minutes or until veggies are soft. Remove from skillet and set aside.

3. In the same skillet, drizzle a small amount of olive oil in to pan on med/high heat. Add the minced garlic. Add the thin slices of beef to the pan. Cook for a minute on one side, flip and continue to cook on the other. Still want some pink in the middle of the beef pieces.

4. Add the veggies back to the skillet with the meat, sprinkle half the seasoning mixture over top and mix everything together. Add the rest of the seasoning and stir again.

5. Cut the hoagie rolls in half about 3/4 the way through. Place face up on a baking sheet and place in the oven for about 5 minutes until lightly toasted.

6. Top the skillet mixture with the slices of provolone cheese. Place a lid over top the skillet and heat on low heat for a few minutes until the cheese is nice and melty.

7. Remove the hoagie buns from the oven then spread mayo on the toasted hoagie buns. (optional) Pile up the cheesy Philly Cheesesteak mix into the hoagies and then enjoy!