I briefly marinated the meat in soy sauce, red pepper flakes, pepper, olive oil, and garlic powder after practically shaving it on the diagonal across the grain.
The meat was a gift so do didn’t contribute to the cost but if you know the price of 3 ounces of whole tissue steak or chicken you could add that in. If I had any provolone I would have put it between the toppings and the potatoes.
Cost per person, $1.24
If you keep flour in the kitchen, roll the steak around in some after you cut it up. It’ll keep the steak just a bit more moist when you brown it and it’ll help thicken up the juices a bit too. (It’s one of those “just right” things. You don’t want to just dust it, but you aren’t trying to make fried chicken either.)