Philly Cheese Steak Sandwiches

2  teaspoons		extra-virgin olive oil
1		medium onion
8  ounces		mushrooms
1		bell pepper
2  teaspoons		dried oregano
1/2  teaspoon		freshly ground pepper
1  lb.		sirloin steak, trimmed
1/4  teaspoon		salt
1  tablespoon		all-purpose flour
1/2  cup		sliced hot banana peppers
1/4  cup		reduced-sodium chicken broth
3  slices		provolone cheese
4		HEB Bake Shop whole wheat hamburger buns

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Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.
Reduce heat to low. Sprinkle the vegetables and meat with flour; stir to coat. Stir in banana peppers (if using) and broth; bring to a simmer. Remove from the heat; lay cheese slices on top of the vegetables and meat, cover and let stand until melted, 1 to 2 minutes.
Divide into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each bun and serve immediately.