Philly Cheesesteak Turkish Rolls

• ¼ cup (60ml) olive oil
• 500g beef stir-fry strips
• 200g field mushrooms, sliced
• 1 medium red onion (170g), sliced thinly
• 1 medium red capsicum (170g), sliced thinly
• 1 medium yellow capsicum (170g), sliced thinly
• 1 x Helga’s Traditional White Turkish Bread, split
• 11/3 cups (135g) coarsely grated provolone cheese
• 1/3 cup (95g) american mustard
• 1/3 cup (95g) tomato sauce

1. Heat 1 tbsp oil in a large frying pan over high heat. Cook beef, stirring, for 3 minutes or until browned and cooked to your liking. Remove beef from pan.
2. Heat remaining oil in same pan over medium-high heat. Cook mushrooms, onion and capsicum, stirring, for 5 minutes or until vegetables are tender. Remove from pan.
3. Preheat grill on high. Place turkish bread halves, cut-side up, on a foil-lined baking tray. Place under grill for 3 minutes or until golden and toasted. Transfer top half of bread to a separate tray.
4. Spread base with capsicum mixture, then beef and cheese. Return topped base on tray to oven; grill for 3 minutes or until cheese melts. 
5. Drizzle with mustard and sauce. Sandwich with toasted bread top. Cut into 4 portions to serve.

Swap: If you can’t get provolone, use mozzarella or gruyère.