Place your top round steak in the freezer for 20 minutes. This is not mandatory, but it makes it much easier to slice.
While the steak is in the freezer, prepare your vegetables. I know you know how to slice peppers and onions, dudes, but the portobellos require a little extra attention. Remove the stems from each portobello, and use a spoon to remove the brown gills on the underside of the caps. Slice the caps in half and then thinly slice each half widthwise. Set the vegetables aside briefly while you prepare your steak.
Cut your steak across the grain into very thin slices. I’m talking really, really thin, dudes.
Heat 1 tablespoon of olive oil in a large skillet. When hot, add the beef to the pan and cook for about 2 minutes, constantly stirring and breaking it up into smaller pieces with a spatula until it is no longer pink. Remove the steak from the pan and set aside.
Heat the remaining 1½ tablespoons olive oil in the same pan and add the vegetables and minced garlic. Cook for 7-8 minutes until the vegetables are tender (but not mushy!) and lightly caramelized.
Add the steak back to the pan and stir in the Worcestershire sauce and soy sauce. Season with a little extra salt (if necessary) and fresh ground pepper to taste.
Place the slices of provolone on top of the steak and vegetables and allow it to melt completely. This should only take about 2 minutes.
Slice your whole wheat rolls almost all of the way through. (You want one side to remain attached!) Hollow out the insides of the rolls, leaving a ½-inch shell. (You can keep the insides of the break to make breadcrumbs or something. Domestic!)
Divide the cheesesteak filling among the four hollowed out rolls and serve warm.