Cheese Steak + Side Salad
Why we love it:
- 11⁄4 pounds Top Sirloin Steak (or flank steak)
- 1⁄2 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper
- 1 teaspoon Worcestershire Sauce
- 1 Yellow Onion
- 1 Green Bell Pepper
- 1⁄2 teaspoon Extra Virgin Olive Oil
- 4 Torpedo Rolls
- 2 Tablespoons Mayonnaise
- 8 ounces Provolone Cheese (slices)
- 4 cups Spring Mix Salad Greens
- 2 Tablespoons Salad Dressing (to taste)
1. HEAT THE BROILER TO HIGH
Slice the steak as thinly as you can across the grain. If you’re having trouble and you have time, it’s helpful to put the steak in the freezer for about 10 minutes before slicing. In a small bowl toss the steak with salt and pepper and Worcestershire sauce.
3. ONION + PEPPER
Thinly slice the onion and pepper.
Heat oil in a large skillet. Add the onion and pepper and sauté over high heat until they’re softened and a little browned on the edges; about 4 minutes. Remove to a bowl.
4. PREP ROLLS
Slice open the rolls and spread one side with mayo. Drape evenly with ½ of the cheese slices on the other side of each roll. Place under the broiler until cheese is melted and the roll is crispy.
Meanwhile, add the steak to the pan in an even layer and don’t move it for 1 minute. Stir and cook on all sides until the steak is deeply browned and just cooked through. Add the onion and pepper back in and toss to combine.
Lay the remaining cheese over the steak in the sauté pan; cover and turn off the heat to let the cheese melt.
Use a spatula to evenly divide the steak and melted cheese on to each roll and close the top.
Toss the lettuce with dressing.
Slice in ½ if desired. Serve with salad.