Steak & Cheese Hero Recipe

Prep the steak

If your steak is not already thinly sliced, partially freeze it for 20–30 minutes to firm, then slice against the grain into very thin strips about 1/8"–1/4" thick. Pat the slices dry with paper towels.

Season

In a bowl, toss the sliced steak with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried oregano until evenly coated.

Prep vegetables

Peel and thinly slice the yellow onion into half-moons. Core, seed, and thinly slice the green bell pepper into strips (if using).

Cook aromatics

Heat 1 tbsp olive oil and 1/2 tbsp butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the bell pepper and cook another 4–5 minutes until softened and slightly charred. Season vegetables with a pinch of salt and a pinch of red pepper flakes if using. Transfer vegetables to a plate and keep warm.

Sear the steak

Increase heat to medium-high and add the remaining 1 tbsp olive oil to the same skillet. When the oil is hot and shimmering, add the seasoned steak in a single layer (work in batches if necessary to avoid crowding). Sear the steak, stirring occasionally, until browned but still tender, about 2–3 minutes. Remove from heat when just cooked through; juices should be retained. Return the cooked onions and peppers to the skillet and toss with the steak to combine and reheat for 30–60 seconds.

Assemble the hero

Slice the hoagie roll lengthwise, leaving a hinge if desired. Spread mayonnaise on the inside of the roll if using. Pile the steak, onions, and peppers onto the bottom half of the roll in an even layer.

Melt the cheese

Lay 2–3 slices of provolone evenly over the hot steak and vegetables. Cover the skillet with a lid for 30–60 seconds or place the assembled open sandwich under a broiler for 30–60 seconds until the cheese melts and becomes slightly bubbly. Watch closely to avoid burning.

Finish and serve

Add banana peppers or pickles if desired, sprinkle with a light pinch of dried oregano or extra red pepper flakes to taste, close the sandwich, slice in half if desired, and serve immediately while hot.