Steak & Cheese Recipe

Prep steak

If your steak is not already thinly sliced, place it in the freezer for 15–20 minutes to firm slightly, then slice across the grain into very thin strips (about 1/8–1/4 inch). Pat the slices dry with paper towels.

Season steak

In a bowl or on a plate, toss the thin steak slices with salt, black pepper, garlic powder, and onion powder to evenly coat.

Cook onions and peppers

Heat a large skillet over medium-high heat. Add 1 tablespoon oil. When hot, add the sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly browned, about 4–6 minutes. Remove onions/peppers to a plate and set aside.

Cook steak

Return skillet to high heat and add a touch more oil if pan is dry. Add the seasoned steak in an even layer (work in batches if necessary so meat sears rather than steams). Cook undisturbed for 1 minute, then stir and spread again. Continue cooking 2–3 minutes total until just cooked through and browned. Avoid overcooking — thin slices cook quickly.

Combine

Return the cooked onions/peppers to the pan with the steak and toss to combine and reheat for 30 seconds.

Assemble and melt cheese

Split the roll and lightly butter the cut sides. Place the roll cut-side up in a separate skillet over medium heat to toast briefly until golden, about 1 minute, or toast under a broiler for 30–60 seconds. Spoon the steak and onion mixture into the bottom half of the roll, then top evenly with 2 slices of provolone. Cover the pan (or place briefly under a broiler) just until the cheese melts, about 1 minute.

Finish

Spread mayonnaise or aioli on the top roll if using, add hot sauce if desired, close the sandwich, slice in half, and serve immediately.

Softened butter is used to toast the roll for flavor and texture; spread on cut sides and toast in a skillet or under the broiler until golden. Mayonnaise/aioli and hot sauce are added after assembling to taste.