Ingredients (Makes 2–4 sandwiches):
For the steak:
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1 lb flank steak, ribeye, or sirloin, thinly sliced against the grain
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1 tbsp olive oil
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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Salt and black pepper, to taste
For the toppings:
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1 onion, thinly sliced
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1 bell pepper (any color), thinly sliced
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Optional: mushrooms, banana peppers, or arugula
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1 tbsp butter (for sautéing veggies)
Bread & Cheese:
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2–4 hoagie rolls, ciabatta, or thick sourdough slices
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4 slices provolone, Swiss, or cheddar cheese
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Optional spread: garlic aioli, horseradish mayo, or chipotle sauce
👨🍳 Instructions:
1. Prep and season the steak:
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Thinly slice the steak and toss with olive oil, Worcestershire, garlic powder, salt, and pepper. Let sit while prepping other ingredients (10–15 minutes).
2. Sauté the veggies:
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In a skillet, melt butter over medium heat. Add onions and peppers and sauté until soft and caramelized, about 8–10 minutes. Remove and set aside.
3. Sear the steak:
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In the same skillet over high heat, cook steak slices in a single layer (in batches if needed) for 1–2 minutes per side until just browned. Don’t overcook! Remove from heat.
4. Build the sandwiches:
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Lightly toast the bread if desired.
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Add cooked steak to the bottom half, top with sautéed onions and peppers, then layer with cheese.
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Place under a broiler or in a hot oven for 1–2 minutes to melt the cheese.
5. Add sauce & serve:
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Spread top half of bread with aioli, mayo, or your sauce of choice.
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Close the sandwich, slice, and serve hot.
🔁 Variations:
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Philly-style: Use thin-sliced ribeye, no Worcestershire, and Cheez Whiz or provolone.
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Spicy: Add jalapeños and use pepper jack cheese.
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Gourmet: Use blue cheese crumbles, caramelized shallots, and arugula.