In a large skillet over medium high heat add the olive oil, sliced onions and peppers. Allow the vegetables to sauté for 3-4 minutes to soften then add in the shaved ribeye. Cook the saved ribeye until no pink is visible then season with seasoned salt and drizzle cheez wiz over the mixture then stir to combine.

Spread a thin layer of mayonnaise on one side of the Texas toast and allow it to brown in a separate skillet. Add a slice of provolone cheese to each piece of toast then top one piece of toast with some of the steak mixture. Next, place one of the slices of toast on top. Finish browning the toast and allow the cheese to melt. Serve & enjoy!