Heat outdoor grill or grill pan to medium-high heat. (If you are using the oven, heat oven to 375 degrees) Rinse vegetables. Slice potatoes into ¼” rounds (ovals). Core red bell pepper and cut into large dice. Peel and cut onion into a large dice. Chop parsley and basil. Cut tomato into medium dice.

Place sliced potatoes, half the diced onions, and half the chopped parsley onto a double layer of foil. Drizzle with 1 Tbsp. of olive oil and season with a pinch of salt and pepper. Wrap foil around vegetables, forming a pouch. Place pouch on grill and cook for 17-20 minutes, turning occasionally, until tender. If cooking indoors, place potatoes on a baking sheet and bake for 17-20 minutes.

Warm a medium pan over medium-high heat. When warm, add one tsp. olive oil, diced red bell pepper, the remaining diced red onion, and diced roma tomato. Cook until vegetables are soft and tomatoes have broken down and thickened, about 8-10 minutes. Mix in remaining parsley and basil. Season with a pinch of salt and pepper. Place peperonata in a bowl and set aside.

Season steaks with a pinch of salt and pepper. Grill over the preheated outdoor grill or grill pan for 4-6 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Let rest 5 minutes, then slice thinly across the grain.

Cut baguettes in half lengthwise. Drizzle a little olive oil on the cut sides and place on the grill, cut side down until golden brown, about 2-3 minutes.

Carefully open the foil pouch containing the potatoes and scoop onto two plates. Place the bottom half of the rolls on the plates, then top with Provolone cheese, peperonata and sliced steak. Cover with tops of rolls.