SERVES 4
TOTAL TIME: 45 minutes
Serve with pickled hot peppers, sweet relish, and hot sauce.
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4 |
(6-inch) sub rolls, partially split open |
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2 |
tablespoons olive oil |
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2 |
(10-ounce) boneless strip steaks, about 1 inch thick |
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Salt and pepper |
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8 |
ounces white mushrooms, trimmed and sliced thin |
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1 |
onion, sliced thin |
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1 |
red bell pepper, stemmed, seeded, and sliced thin |
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1 |
tablespoon steak sauce |
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1 |
teaspoon minced fresh oregano or ¼ teaspoon dried |
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8 |
ounces deli provolone cheese (8 slices) |
1. Position oven rack 8 inches from broiler element and heat broiler. Line baking sheet with aluminum foil. Open rolls partially, arrange cut side up on prepared baking sheet, and broil until lightly toasted, about 2 minutes. Do not turn broiler off.
2. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Brown steaks well on first side, about 4 minutes. Flip steaks, reduce heat to medium, and cook until well browned on second side, about 5 minutes. Transfer steaks to cutting board and let rest for 5 minutes. Slice steaks thin against grain.
3. Add remaining 1 tablespoon oil, mushrooms, onion, bell pepper, and ½ teaspoon salt to now-empty skillet and cook until vegetables are softened and lightly brown, about 8 minutes. Stir in sliced steak, steak sauce, and oregano and cook until beef is no longer pink, about 4 minutes.
4. Divide steak mixture among rolls and top with provolone. Broil sandwiches until cheese is melted and spotty brown, about 5 minutes. Serve.