Slice the bell pepper and onion into thin strips. Set aside.

Melt 2 tablespoons of butter in a skillet over medium heat.

Add the sliced peppers and onions. Sauté until softened and just starting to brown, about 6–8 minutes. Season with salt and pepper. Transfer to a bowl and set aside.

In the same skillet or a clean one, cook the frozen steaks according to package directions (about 2 minutes per side), breaking the meat into pieces as it cooks.

Return the cooked peppers and onions to the pan with the steak, sprinkle in the seasoning salt, stir to combine, and heat for another minute. Taste and adjust seasoning.

Place the 4 pieces of frozen garlic Texas toast in the air fryer basket. Cook at 400°F for 3 minutes. Flip each slice and cook 3 more minutes until golden and crisp.

Assemble two open-faced sandwiches by placing a slice of provolone on two pieces of toasted garlic bread. Pile the steak, pepper, and onion mixture on top with tongs, add the second slice of provolone to each sandwich, and top each with the remaining toast slices.

Return the assembled sandwiches to the air fryer. Cook at 350°F for 3 minutes, just long enough to melt the cheese and warm through. Serve immediately.