Season Milton’s Local delmonico steaks generously with seasoned salt and pepper. Heat 2 tablespoons olive oil in a cast iron or oven safe pan over medium heat. Once the oil is shimmering add the onions and peppers tossing to coat with the oil. Add the mushrooms and continue cooking until peppers and onions are soft about 8-10 minutes.
While the onion, pepper and mushroom mixture is cooking toast the bread slices under a broiler and mix the mayonnaise and dijon together. Spread mayonnaise/dijon on 1 half of toasted bread and set aside.
Remove the onion, pepper and mushrooms from the pan and set aside. Add the remaining tablespoon of olive oil over medium high heat. Once heated twirl pan to coat and add the steak and quickly cook over medium heat 23 minutes per side for medium rare.
Place one steak on one half of the bread add generous amounts of the onion, pepper and mushroom and top each half with 2 slices of provolone cheese. Place under a broiler until the cheese is bubbly and melted.
Remove the steak from the broiler and top with the other slice of bread. Cut in half and serve immediately.