Name: Carmine's Italian Restaurant - Las Vegas Italian Cheese Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb flank steak or top sirloin, trimmed; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 1 tsp Italian seasoning; 2 tbs olive oil; 1 medium yellow onion, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 medium green bell pepper, thinly sliced; 2 tsp minced garlic; 1 tbs red wine vinegar; 0.25 cups beef broth or water; 1 each italian or french baguette (about 10–12 inches); 4 tbs unsalted butter, softened; 1 tsp minced garlic (for bread); 1 tbs fresh parsley, finely chopped; 2 tbs grated parmesan cheese; 1 tsp olive oil (optional, for brushing); 4 slices provolone slices; 0.5 cups shredded mozzarella (optional); 1 tbs fresh parsley, chopped (for garnish); 2 servings caesar salad (prepared) or mixed green salad

Method

Steak & Vegetables

Slice and season steak

Chill the steak in the freezer for 15 minutes to firm it up for thin slicing. Using a sharp knife, slice the steak across the grain into very thin strips (about 1/8–1/4 inch thick). Place slices in a bowl and season with salt, black pepper, garlic powder, and Italian seasoning; toss to coat.

Cook peppers & onions

Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Season lightly with a pinch of salt. Push the vegetables to one side of the pan.

Sear steak strips

Add the remaining 1 tablespoon olive oil to the cleared side of the pan and increase heat to high. Add the seasoned steak strips in a single layer (work in two batches if necessary to avoid crowding). Sear until browned but still juicy, about 1–2 minutes per side for thin strips. Stir together with the peppers and onions.

Build flavor

Reduce heat to medium. Add the minced garlic and cook 30–45 seconds until fragrant. Deglaze the pan with the red wine vinegar, scraping up browned bits. Add the beef broth (or water) and simmer 1–2 minutes until slightly reduced and the mixture is moist but not soupy. Taste and adjust seasoning as needed.

Garlic Bread

Prepare garlic butter

Preheat the oven to 400°F (200°C). Slice the baguette in half lengthwise. In a small bowl, combine the softened butter, 1 teaspoon minced garlic, chopped parsley, grated parmesan, and optional olive oil; mix until smooth.

Toast bread

Spread the garlic butter evenly over each half of the baguette. Place the halves cut-side up on a baking sheet and bake 8–10 minutes until butter is melted and edges are golden. For a crisper top, broil 1–2 minutes while watching closely.

Portion the bread

Remove from oven and let rest 1 minute, then cut the garlic bread into 2 large sandwich-length pieces (or 4 smaller portions) to hold the steak filling.

Assemble & Finish

Top bread with cheese

Arrange the toasted garlic bread halves on a baking sheet. Pile the hot steak, peppers, and onions evenly onto the bread. Top each portion with 2 slices of provolone and sprinkle with shredded mozzarella if using.

Melt cheese

Place the assembled sandwiches under a broiler or in a 425°F (220°C) oven for 2–4 minutes until the cheese melts and bubbles. Watch carefully to avoid burning.

Serve

Remove from oven, garnish with chopped parsley, and slice if desired. Serve immediately with your choice of side: Caesar salad or mixed green salad (2 servings) on the side.