The provolone melt, the crisp green peppers, the sweetness of caramelized onions: greatness.
Not only is this sandwich filling but it is delicious. A perfect lunch for a summer afternoon.
For the marinade:
1/4 cup of olive oil
1/4 cup of balsamic vinegar
1/4 cup low sodium soy sauce
2 Tbs of Worcestershire sauce
1-2 garlic cloves, mashed
1/2 tsp of salt and 1/2 tsp pepper
1/4 of freshly squeezed orange juice
For the sandwich:
1 1/2 pounds Steak (top round will be great)
1/4 cup & 1tablespoon of unsalted butter.
2 garlic cloves, smashed
1 medium green Bell Pepper, seeds removed and sliced
1/2 large Onion, sliced
8 slices Provolone Cheese
4 Italian hoagies
Cut steaks in strips going against the grind. Set aside.
In a ziploc bag add all the ingredients of the marinade. Add the steak to the bag and massage the bag so the steak gets well coated. Let it rest for 20 minutes.
In a small bowl mix the garlic and butter. If the butter is not soft, put in microwave for 10 seconds.
Slice your hoagies 3/4 of the way and place them to toast lightly in a flat iron. When they are a little toasty and warm, butter them with the garlic butter and keep warm.
Melt the rest of the butter in the flat iron and spray with cooking spray. Add the steak and let it cook at medium high heat. Stir after 7 minutes and let it cook another 5 minutes. Move to one end and add onions to the heat
While the steak finishes cooking stir the onions making sure all of them get nice and caramelized. It should take about 5 minutes.
Add the peppers to the party. Stir the peppers for 2-3 minutes and divide into 4 equal parts, steak, onions, peppers
Top with cheese and place bread on top. Let it sit for 60 seconds. Using a spatula and holding the bread with hand scoop all the yummines and flip onto a plate. Fold, and enjoy while hot.