Ingredients
Meat and Marinade
- 1 lb strip steak or boneless rib eye, thinly sliced
- 1 clove garlic, minced
- 1 1/2 tablespoons olive oil (for marinade)
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Vegetables
- 1 medium red bell pepper, seeded and cored
- 1 medium green bell pepper, seeded and cored
- 1 medium sweet onion, halved and thinly sliced
Other Ingredients
- 4 tablespoons olive oil (divided)
- 6 slices provolone cheese
- 4 Italian style hoagie or torpedo rolls (6 to 7 inches)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a sheet pan with parchment paper. Slice the hoagie rolls horizontally and set them aside for assembling later.
- Prepare Steak: Trim excess fat from the steak and slice it thinly across the grain to ensure tenderness in every bite.
- Marinate Steak: In a medium bowl, whisk together 1 1/2 tablespoons of olive oil, balsamic vinegar, and minced garlic. Add the sliced steak, 1/2 teaspoon salt, and freshly ground black pepper. Toss everything together to coat the steak well, then set aside to marinate briefly.
- Roast Peppers: Arrange the red and green bell peppers on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, then roast in the preheated oven for 8 to 10 minutes until they become softened and lightly caramelized. Remove from the oven once done.
- Caramelize Onions: While the peppers roast, heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions, season lightly with salt and pepper, and cook until golden brown and caramelized, about 5 minutes. Transfer onions to a plate to keep warm.
- Cook Steak: Add the remaining 1 tablespoon of olive oil to the same skillet and increase the heat to medium-high. Lay the marinated steak slices in a single layer and cook, stirring often, until the meat loses its pink color on the outside, about 1 1/2 to 2 minutes for medium-rare doneness.
- Combine Ingredients: Reduce the skillet heat to medium-low. Return the roasted peppers and caramelized onions back to the pan with the steak. Stir to combine well and season with additional salt and pepper if needed to balance flavors.
- Melt Cheese: Evenly lay the slices of provolone cheese over the steak-pepper-onion mixture. Cover the skillet, remove it from the heat, and let the cheese melt gently for 1 to 2 minutes. Once melted, stir delicately to mix the cheese throughout the filling.
- Prepare Sandwiches: If desired, lightly toast the hoagie rolls to add a slight crunch and warmth.
- Assemble and Serve: Divide the cheesy steak mixture evenly among the hoagie rolls and serve immediately while hot for the best experience.
Notes
- You can substitute provolone cheese with American or mozzarella for a different flavor profile.
- For a spicier twist, add sliced jalapeños or drizzle with hot sauce before serving.
- Make sure to slice the steak thinly against the grain to ensure tenderness.
- To keep steak medium-rare, avoid overcooking; the cooking time is short for best results.
- To make prep easier, you can prepare the peppers and onions a day ahead and reheat before assembling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Roasting and Stovetop
- Cuisine: American
