Not Philly's Sandwich Recipe

Prepare the steak

Slice the flank or skirt steak thinly against the grain into bite-sized strips if not pre-sliced. Mince the garlic. In a bowl combine 1 tbsp olive oil, soy sauce, Worcestershire sauce, minced garlic and 1/2 tsp black pepper. Toss the sliced steak in the marinade and let rest 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Cook onions and peppers

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add the sliced onion and green bell pepper with 1/4 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Transfer vegetables to a plate and set aside.

Sear the steak

Increase heat to high. Add a drizzle of oil if needed. Add the marinated steak in a single layer (work in batches if needed) and sear, stirring and turning, until browned but still tender, about 2–3 minutes per batch. Sprinkle smoked paprika and dried oregano over the meat while cooking. Return all cooked steak to the pan with the onions and peppers.

Build a saucy finish

Pour 1 cup beef broth into the pan and use a wooden spoon to scrape up browned bits from the bottom. Bring to a simmer and cook 2–3 minutes until liquid reduces slightly and coats the meat. Add remaining 1 tbsp butter and stir to finish. Taste and adjust seasoning with remaining salt and pepper as desired. Reduce heat to low and keep warm.

While the steak marinates or cooks, in a small bowl beat together the softened cream cheese, mayonnaise, Dijon mustard and 1/4 tsp freshly ground black pepper until smooth. This creates a tangy, spreadable base that will melt slightly when assembled under the provolone.

For each sandwich, spread roughly 1 tablespoon of the cream cheese mixture onto the cut faces of each roll.

Preheat the oven broiler or set an oven to 450°F (230°C) with a rack near the top. Lightly brush the cut sides of the rolls with olive oil or melted butter.

Line a baking sheet with foil. Place rolls cut-side up and toast under the broiler 1–2 minutes until just golden (watch closely to prevent burning).

Remove rolls from oven. Spread the cream cheese mixture on both sides if you like extra creaminess. Pile warm steak, onions and peppers into the bottom halves of the rolls, distributing evenly. Drape 1–2 provolone slices over the hot filling in each sandwich so the cheese melts from the residual heat. If you prefer fully melted cheese, return filled sandwiches to the oven for 1–2 minutes under broiler until cheese bubbles.

Top sandwiches with optional sliced pickles or hot cherry peppers to taste, then place top halves on and press gently. Slice in half if desired and serve immediately.