“Steak Sandwiches” is probably a bit of an understatement. This is a steak sandwich. The steak sandwich, even. Seared flank steak surrounded by a spicy and sweet mixture of onions, cubanelles, roasted reds, and jalapeno, covered in a blanket of provolone cheese.
Oh, and then, top it with some chopped bacon, for good measure. 🙂
Just the Tip / Inspired by RR
Here’s what I used:
- 1 tsp of smoked sweet paprika combined with 2 tbsp Montreal steak seasoning
- 1 large red bell pepper
- olive oil for drizzling
- 4 slices bacon, chopped
- 1 jalapeno, seeded and chopped
- 4 cloves garlic, thinly sliced
- 1 red onion, sliced 1/4 inch thick
- 2 cubanelle peppers, sliced lengthwise 1/4 inch thick
- 1 1/4- to 1 1/2-pound flank steak, brought up to room temperature
- 4 sub rolls
- 1/2 pound deli-sliced provolone cheese, slices stacked and cut in half
Here’s what I did:
- Char the red pepper on all sides under the broiler. Burn the crap out of it, it’s fun. Then, put the pepper in a bowl and cover tightly with plastic wrap until it’s cool enough to handle. Place pepper in a bowl, cover tightly with plastic wrap and cool to handle. Once cool, peel the skin off, seed the pepper, and slice it into thin strips.
- Preheat griddle side of grill pan or large cast-iron skillet over medium-high heat. Drizzle the steak with a little olive oil on each side and place on the griddle. Cook for 5 minutes on the first side, then about 4 minutes on the second side. Let rest under aluminum foil for at least 10 minutes before slicing into thin strips.
- While the steak is cooking, cook the bacon in a large saute pan and then remove to a paper-towel lined plate once crispy. Keep 1 tbsp of the bacon fat in the pan, and saute the jalapeno and garlic in the bacon fat for a couple of minutes until fragrant.
- Add the onions and cubanelle peppers and cook for 7-10 minutes, stirring frequently. Add the sliced red bell peppers and reduce heat to low.
- Add the sliced steak back on to the hot griddle and season with all of the steak seasoning and paprika. Toss around until the meat starts to brown and add the veggies.
- Layer on the cheese slices and cover the griddle with aluminum foil to help melt the cheese.
- Once the cheese has melted, serve on the sub rolls with a little bacon sprinkled on top.