Cut a square out of each roll and scoop some of the middle out.
In a large metal frying pan or skillet fry the steak in the oil on a high heat. Allow it to brown nicely before adding the onions and peppers and continue frying for a further 5 minutes, until the vegetables have softened.
Add the garlic and cook for 1 minute until aromatic then pour over the cream and grated provolone. Season then add the salt and pepper.
Spoon the mixture into each roll then sprinkle with the extra cheese.
Bake for 10 minutes or until the cheese has melted on top.