I found this recipe in Martha Stewart's Everyday Food magazine (again), but of course tweaked the ingredients. I hope you enjoy the sandwich as much as we do!
1 1/2 pds. RIB-EYE or EYE-of-ROUND Steak
1 Tbs. OLIVE OIL (I do not have a non-stick skillet, so I doubled the Olive Oil)
1 WHITE ONION
1 RED BELL PEPPER [my addition]
1 SWEET YELLOW PEPPER [my addition]
1 RED JALAPENO PEPPER [my addition]
8 Slices PROVOLONE Cheese
COARSE SALT and GROUND PEPPER
Freeze the Rib-Eye or Eye-of-Round Steak 35 minutes.
Thinly slice the Onion, and Peppers.
Once you remove steak from freezer slice very thinly against the grain with a serrated knife and season with Coarse Salt and Ground Pepper.
In a non-stick skillet, heat the olive oil, and cook the sliced White Onion, and Peppers until onion has browned and all have begun to soften.
Transfer Onion and Peppers to bowl. Wipe non-stick skillet clean, otherwise add steak and cook until cooked through and browned around edges.
Gather meat evenly into two mounds and top with Onion, Peppers and 4 slices of Provolone per mound.
Cook until cheese melts. Serve on toasted Hoagie Roll.