With thin slices of steak, caramelized onions and peppers, gooey cheese, and a buttery roll, these sandwiches will be gone in a flash. We’re using flank steak here, but you can also use ribeyes.
- Serves 4
- Active time 20 minutes
- Total time 20 minutes
- 1 package MOINK flank steak
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- 1 Tbsp. vegetable oil
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 Tbsp. soy sauce
- 1 Tbsp. Worcestershire sauce
- 2 cloves garlic, minced
- 6 slices provolone cheese
- 4 hoagie rolls, split
- Softened butter
- Thaw the steak.
- Thinly slice the steak against the grain. Sprinkle with ½ teaspoon each salt and pepper.
- Heat the oil in a large skillet over medium-high heat until hot. Add the steak, and cook 2 to 3 minutes, just until the steak is browned on both sides. Remove the steak from the skillet.
- Add the bell pepper and onion to the skillet and cook 5 to 6 minutes or until lightly browned and tender. Add the soy sauce, Worcestershire sauce, garlic, and steak. Cook 2 more minutes or until very hot.
- Remove the pan from the heat. Arrange the cheese slices in a single layer over the top of the steak mixture. Cover and let stand until the cheese melts.
- Meanwhile, brush the insides of the hoagie rolls with softened butter and place, buttered sides down, in a skillet over medium-high heat. Cook 1 minute or until the rolls are toasted.
- To serve, divide the steak mixture evenly between the hoagie rolls. Serve immediately.
Don’t thaw the steak all the way.
It’s much easier to thinly slice if it’s partially thawed.