Ehobot Pizza Steak Grinder Recipe

Pat the steak dry and slice thinly against the grain into strips about 1/8–1/4 in thick. If not pre-sliced, partially freeze the steak 20–30 minutes to make slicing easier.

In a large skillet or cast-iron pan, heat 1 tbs olive oil over medium-high heat until shimmering.

Add the sliced steak in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but not fully cooked through. Remove steak to a plate and set aside.

Reduce heat to medium and add the remaining 1 tbs olive oil. Add the sliced onion and red bell pepper and sauté 4–5 minutes until softened and beginning to brown.

Add the mushrooms and minced garlic and cook another 2–3 minutes until mushrooms release moisture.

Stir in the dried oregano, dried basil, crushed red pepper flakes, kosher salt, and black pepper. Cook 30 seconds to bloom the dried herbs.

Return the seared steak to the pan. Add Worcestershire sauce, tomato paste, and beef broth. Stir to combine, scraping any browned bits from the pan. Reduce heat to medium-low and simmer 3–5 minutes until sauce thickens slightly and steak is tender. Taste and adjust seasoning.

In a small bowl, whisk together crushed tomatoes, tomato sauce (if using), garlic powder, dried oregano, sugar, salt, and black pepper. Adjust thickness with a tablespoon of water if too thick. Warm the sauce briefly in a small saucepan over low heat for 2–3 minutes to marry flavors, then remove from heat.

Preheat the oven broiler (or a 450°F/230°C oven if you prefer). Line a baking sheet with foil.

Mix softened butter with 0.5 tsp garlic powder. Spread the butter mixture inside the cut sides of each hoagie roll and place cut-side up on the prepared baking sheet. Broil 1–2 minutes until edges are golden and fragrant—watch carefully to avoid burning.

Open each toasted roll and spread about 1–2 tablespoons of the warmed pizza-style sauce onto the bottom half of each roll.

Divide the steak and vegetable mixture evenly among the rolls, placing it on top of the sauce. Spoon any pan juices over the meat for extra flavor.

Top each sandwich with one provolone slice and a portion of shredded mozzarella. Add banana peppers or pepperoncini if using.

Place the assembled sandwiches on the baking sheet and slide under the broiler just until cheese melts and becomes bubbly, about 1–2 minutes. Alternatively, bake at 450°F/230°C for 4–6 minutes.

Remove from oven. Sprinkle chopped parsley and grated Parmesan over sandwiches, then close the rolls and press slightly. Serve hot.