Steak & Provolone Recipe

Steak & Sandwich

1. 1

   Prep the ingredients

   Remove steak from the refrigerator and pat dry with paper towels. If your steak is not pre-sliced, freeze 20–30 minutes to firm slightly and then slice as thinly as possible against the grain. Thin-sliced steak should total about 1 lb. Slice the onion, bell pepper, and mushrooms thinly. Divide provolone into 2 slices per sandwich. Split the hoagie rolls horizontally without cutting all the way through if desired.

2. 2

   Season the steak

   Place the sliced steak in a bowl and season with kosher salt, black pepper, and garlic powder. Toss briefly to coat evenly.

3. 3

   Cook the vegetables

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook 4–6 minutes, stirring occasionally, until softened and beginning to brown. Add the bell pepper and mushrooms (if using) and cook another 3–4 minutes until vegetables are softened and slightly caramelized. Remove vegetables to a bowl and set aside.

4. 4

   Sear the steak

   Return the skillet to high heat and add the remaining 1 tablespoon oil. When the oil is shimmering, add the seasoned steak in a single layer (work in two batches if needed so the meat sears instead of steams). Sear undisturbed 1–2 minutes, then stir and cook another 1–2 minutes until just browned but still tender. Avoid overcooking.

5. 5

   Deglaze and finish

   Reduce heat to medium. Return the cooked vegetables to the pan with the steak. Add the Worcestershire sauce and beef broth, scraping up any browned bits from the pan. Stir and let the mixture cook 1–2 minutes until liquid reduces slightly and flavors combine. Taste and adjust seasoning with additional salt and pepper if needed.

6. 6

   Assemble with provolone and melt

   Divide the steak and vegetable mixture evenly between the two hoagie rolls. Top each portion with 2 slices provolone, arranging to cover the filling. Option A: Place sandwiches on a baking sheet and broil or bake at 350°F (175°C) for 3–5 minutes until cheese melts and edges of rolls are toasted. Option B: Cover the pan briefly with a lid for 1–2 minutes to steam-melt the cheese, then transfer to oven for 1–2 minutes if needed.

7. 7

   Toast the rolls (alternative/optional)

   If you prefer toasted rolls first: spread the inside of each split roll with softened butter and place cut sides down on a hot skillet or griddle for 1–2 minutes until golden. Remove and set aside before filling.

8. 8

   Finish and serve

   If desired, spread mayonnaise on the top half of each roll and add hot sauce or chili flakes to taste. Close the sandwiches and press gently. Cut each sandwich in half and serve hot.