½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
1 pound flank steak thinly sliced
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
2 cloves garlic, minced
½ green bell pepper, sliced
½ red bell pepper, sliced
½ yellow onion, sliced
1/3 cup provolone cheese, shredded
Preheat the oven to roast at 350 F.
In a large bowl, combine all of the spices. Add the sliced beef, and toss to evenly coat.
Add the olive oil to a skillet over a medium-high heat.
Once the oil's hot, add the steak.
Sauté until browned, about 10 minutes.
Turn the heat to high, and cook an additional 3-5 minutes, or until the meat is beginning to crisp at the edges.
Transfer the steak to a plate, and return the skillet to the stove.
Reduce the heat to medium-high, and add the butter.
Once butter has melted, add the garlic, peppers and onion. Sauté until soft and beginning to brown, about 5 minutes.
Return the steak to the skillet, and stir. Top with the shredded cheese.
Transfer to the oven on a high rack, for 3-5 minutes, or until cheese has melted and started to brown and bubble.
Allow to cool slightly before serving.