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Cheese Steak + Side Salad

Active Time: 20 minutes
Total Time: 20 minutes
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Let Your Friends Try This Recipe!

Why we love it:

This is indulgent, delicious, fun, and easy. If your crowd eats beef and enjoys sandwiches, look no further. Don’t bail if you don’t though - check substitutions for great ideas!
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Ingredients

  • 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)

Cooking Instructions

  • 1. HEAT THE BROILER TO HIGH
  • 2. STEAK

    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.

  • 5. SAUTÉ

    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.

  • 6. CHEESE

    Lay the remaining cheese over the steak in the sauté pan; cover and turn off the heat to let the cheese melt.

  • 7. SANDWICH

    Use a spatula to evenly divide the steak and melted cheese on to each roll and close the top.

  • 8. SALAD

    Toss the lettuce with dressing.

  • 9. SERVING

    Slice in ½ if desired. Serve with salad.

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Substitutions

  • GLUTEN FREE:
    use a GF roll or roll in a corn tortilla
  • DAIRY FREE:
    use a DF cheese spread and don’t broil it; or try DF cheese slices and you can melt them
  • BEEF:
    I love this sandwich made with chicken breast and red bell pepper. No other changes
  • SIRLOIN:
    also great with hangar, flank, skirt, or tri tip
  • GREEN BELL PEPPER:
    omit if not your thing
  • MEAT:
    thinly slice portobellos and make it mushroom; seriously very very good
  • KIDS CORNER:
    serve deconstructed for little kids; chopped up steak, some pepper, pile of cheese, and some bread. Or, if peppers and onions are the concern, just cook with only steak and cheese and place peppers and onions on each adult roll. I’d add some raw veggies alongside too

Prep Ahead & Use It Up

  1. These are really best made and served right away but you could preslice the steak and store it for 24 hours in a very airtight container 
  2. Freeze the beef for 10 minutes before slicing to help get it really thin!
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