Philly Cheesesteak Sandwich

4 large portabello mushroom caps, thinly sliced
2 Tbs oil
3 slices (approx 3 oz) provolone cheese
2 Italian rolls
1 tsp salt
1 tsp pepper

Over medium high heat, fry mushrooms in oil for a few minutes, until the mushrooms have shrunk in size. Add salt and pepper and cheese slices. Turn off heat and cover to let cheese melt for a minute or two. Slice the rolls in half lengthwise and divide up the mushroom and cheese mixture between them. Serve with grilled red and green peppers or pickled hot peppers.