Steak & Cheese Recipe

Slice and season steak

Partially freeze the flank or skirt steak for 20–30 minutes so it's easier to slice thinly. Slice across the grain into very thin strips, about 1/8" thick. Place strips in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon Worcestershire sauce. Let rest while you prepare vegetables (10 minutes).

Cook steak

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the seasoned steak in a single layer (work in two batches if necessary) and sear, stirring and flipping occasionally, until browned and just cooked through, about 3–4 minutes per batch. Remove cooked steak to a plate and keep warm.

Prep vegetables

Peel and thinly slice the yellow onion. Core, seed, and thinly slice the green bell pepper into strips.

Saute onions and peppers

Wipe the skillet if needed and add 1 tablespoon butter or additional olive oil over medium heat. Add the sliced onion and bell pepper with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Saute, stirring occasionally, until softened and lightly browned, about 8–10 minutes. If you like them more caramelized, reduce heat to medium-low and continue an additional 5–8 minutes.

Combine steak and vegetables

Return the cooked steak to the pan with the onions and peppers. Toss and cook together for 1–2 minutes to marry flavors and reheat the steak. Taste and adjust seasoning if needed.

Prepare rolls

Split the 3 hoagie rolls lengthwise, keeping hinge if preferred. Spread about 1 teaspoon mayonnaise or sandwich spread on each cut side if using. Heat a separate skillet or griddle over medium heat and spread 1 tablespoon butter. Place roll halves buttered-side-down and toast until golden, 1–2 minutes.

Assemble sandwiches

Divide the steak, onion and pepper mixture evenly among the 3 rolls. Lay 2 provolone slices over the steak on each sandwich. If you prefer the cheese melted more thoroughly, cover the pan with a lid for 30–60 seconds or briefly place assembled sandwiches under a broiler for 1–2 minutes until cheese is melted and bubbly.

Garnish and serve

Top each sandwich with a spoonful of hot cherry peppers or pickled banana peppers if using, and sprinkle with chopped parsley. Serve immediately while hot.