Slice the steak as thinly as possible. It is helpful to chill the meat in the freezer for about 10 minutes (do not fully freeze). Trim any fat around the edges.
Sprinkle the steak with 1/2 tsp. salt and 1/4 tsp. pepper.
In a large skillet, melt 2 Tbsp. Crisco® All-Vegetable Shortening over medium heat.
Add the onion, peppers, and remaining salt and pepper. Cook, stirring occasionally, until they are softened and a bit caramelized (10-15 minutes). Remove from pan and set aside.
In the same skillet, heat the remaining 1 Tbsp. Crisco® All-Vegetable Shortening over med-high heat for 30 seconds. Add the sliced steak.
Try to spread the steak out in a thin layer to help even cooking. Cook for 1-2 minutes then stir and cook an addition 1-2 minutes (depending on the thickness of your cut). Do not overcook at this point as it will cook a little longer after this step.
Turn the heat down to low, add back the onion and peppers and mix with the steak.
Place the provolone slices on top and allow it to melt. Turn off heat.
Scoop up half the mixture and place it on a toasted roll. Repeat with the other half and the second roll.
Drizzle 3 Tbsp. cheese dip over each sandwich and enjoy!