Place the steak in the freezer for 30 to 45 minutes — this makes it easier to slice the meat.

Remove the meat from the freezer and slice very thinly.

While the steaks are chilling, make the provolone sauce, mushrooms, onions and peppers.

Melt the butter in a medium saucepan over medium heat.

Whisk in the flour and cook for 1 minute.

Slowly whisk in the warm milk and cook, whisking constantly for about 4 to 5 minutes or until thickened.

Remove the mixture from the heat and whisk in the provolone and Parmesan until combined.

Season with salt and pepper.

Heat the oil and butter in a large sauté pan over high heat.

Add the onions and peppers and a pinch of salt and pepper, and cook until golden brown, stirring frequently.

Add the mushrooms and cook another 10 minutes until soft and golden brown.

Set aside and keep warm.

Heat griddle or grill pan over high heat.

Brush steak slices with oil and season with salt and pepper.

Cook for 45 to 60 seconds per side.

Brush the buns with oil and griddle or grill.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with mushrooms, onions and pepper.

Add the LAY'S^® Cheddar & Sour Cream Potato Chips and serve.