Pizzasteak Recipe

Prepare and marinate steak

Thinly slice or dice the steak into small bite-sized pieces (if frozen slightly, it's easier to slice). In a medium bowl combine 1 tbs olive oil, 1 tbs Worcestershire, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add the steak pieces and toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Prep vegetables

While the steak marinates, thinly slice the yellow onion and cut the green bell pepper into thin strips or small dice. Mince 2 garlic cloves and set aside.

Sauté vegetables

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil. Add the sliced onions and peppers and season lightly with a pinch of salt. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Push vegetables to the side of the pan for the next step.

Cook the steak

Increase heat to medium-high. Add the marinated steak pieces to the hot pan in a single layer as much as possible (work in batches if needed). Let the meat sear without moving for 1–2 minutes, then stir and continue cooking until just browned and cooked through, about 3–4 minutes total depending on thickness.

Combine with aromatics

Stir the sautéed onions and peppers back into the steak, add the minced garlic, and cook 30–60 seconds until fragrant. Reduce heat to medium.

Make the sauce

To the steak and vegetable mixture, add 1 cup marinara sauce, 1 tbs tomato paste, 1 tsp dried oregano and 1/4 tsp red pepper flakes. Stir to combine and simmer gently for 3–5 minutes so flavors meld and sauce thickens slightly. Taste and adjust salt and pepper as needed.

Toast rolls

Preheat broiler to high (or oven to 450°F/230°C). Split the hoagie rolls and spread softened butter on the cut sides. Place cut-sides up under the broiler for 1–2 minutes, watching closely, until golden and crisp. Remove from oven.

Assemble and melt cheese

Spoon the sauced steak mixture evenly into each toasted roll, distributing meat and vegetables. Top the filling with 1–2 slices of provolone per sandwich (use 1 slice for lighter coverage, 2 for heavy cheesy melt). Place assembled sandwiches on a baking sheet and return to the broiler for 1–2 minutes, or until the provolone is fully melted and bubbling. Alternatively, cover the pan with a lid for 30–60 seconds to steam-melt the cheese if avoiding broiler.

Remove sandwiches from oven. Sprinkle each with chopped fresh basil or parsley and a light dusting of grated Parmesan. Serve immediately with extra marinara on the side if desired.