• 1 1/2 lbs. rib eye (may sub top sirloin or skirt steak), very thinly sliced* • olive oil • 1 large onion, thinly sliced • 2 green bell peppers, thinly sliced • 1 poblano pepper, thinly sliced • 3/4 cup freshly grated sharp cheddar cheese (or more to taste) • 1/3 cup roughly chopped jarred cherry (pimento) peppers (optional) • 8 Sargento Provolone Cheese slices • 4 soft hoagie rolls
Marinade • 2 tablespoons Dijon mustard • 2 tablespoons balsamic vinegar • 2 tablespoons Worcestershire sauce • 1 teaspoon salt • 1/2 tsp EACH garlic pwdr, onion pwdr, dried thyme, dried parsley • 1/4 tsp EACH pepper, red pepper flakes
Spiced Mayonnaise • 1 tablespoon Reserved Spiced Mayonnaise (in directions) • 1/2 cup mayonnaise • Hot sauce to taste (optional)
1. Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make “Spiced Mayonnaise”. Add hot sauce to mayonnaise if desired and store in the refrigerator. 2. Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking. 3. Preheat oven to 400 degrees F. 4. Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell. 5. Heat 1 teaspoon olive oil over in a large skillet over medium high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.) 6. Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste. 7. Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.
*To thinly slice steak, freeze for 45-60 minutes. After slicing, steak will continue to defrost in marinade.