Preheat your oven to 400°F (200°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of sliced sweet onions and 1 cup of sliced bell peppers, sauté for 5-7 minutes.

Push the veggies to one side and add 8 ounces of flank steak. Cook for 3-5 minutes until browned.

Slice the 16-ounce French bread loaf lengthwise and scoop out the soft bread from the center.

In a mixing bowl, combine the sautéed steak and vegetables with 1 cup of shredded provolone cheese. Mix well.

Spoon the steak and cheese mixture into the hollowed-out bread halves, pressing down gently.

Place the stuffed bread on a baking sheet and bake for 15-20 minutes until golden brown and the cheese is bubbling.

Allow to cool for a few minutes, then slice and serve.