Steak Sandwich Recipe

Marinate

Pat the steak dry with paper towels. In a shallow dish combine 2 tbsp olive oil, 1 tbsp Worcestershire sauce, 2 tsp minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the steak and turn to coat. Let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook the steak

Heat a cast-iron skillet or heavy pan over high heat until very hot. Add a thin film of oil if the pan is dry. Sear the steak 3-4 minutes per side for medium-rare (internal temp ~130-135°F / 54-57°C), longer if you prefer more done. Remove steak to a cutting board and let rest 5-7 minutes.

Slice

Against the grain, thinly slice the steak into bite-sized strips about 1/8 to 1/4 inch thick. Reserve juices on the cutting board and pour a little over the sliced steak to keep it moist.

While the steak rests, heat 1 tbsp butter and 1 tsp olive oil in the same skillet over medium heat. Add the thinly sliced onion and bell pepper and sprinkle with 1/2 tsp salt. Sauté, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Transfer to a plate.

Mix the softened cream cheese with the shredded cheddar until combined (this creates a creamy, melty cheese spread).

Lay the hoagie rolls open and distribute the cream cheese/cheddar spread evenly on the inside cut surfaces. Top with provolone slices where you want extra meltiness.

Pile the sliced steak evenly into the rolls on top of the cheese spread, then add the sautéed onions and peppers over the steak.

Preheat broiler or set oven to 450°F (230°C) with a rack in the upper third. Spread 1 tbsp softened butter on the outside top of each roll and sprinkle each with 1/4 tsp garlic powder (split between two rolls).

Place the assembled sandwiches on a baking sheet. If you want extra melted cheese, top each sandwich with an additional provolone slice. Place under the broiler 1-2 minutes until cheese melts and bread edges are lightly toasted — watch carefully to avoid burning.

Remove from oven, add optional pickles or pickled jalapeños, and brush a teaspoon of any accumulated steak juices onto the cut surfaces for extra flavor.

Brush the outside of the rolls with the remaining 1 tbsp butter if desired and sprinkle with chopped parsley. Slice each sandwich in half and serve immediately with hot sauce on the side if using.