This is a Dave meal for sure. I've cut the meat in half and double the veggies. I've never gotten any complaints.
Recipe adapted from My Kitchen Cafe
1 sirloin steak, about 1 inch thick
1/2 tsp each black pepper, salt, and garlic salt
1 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
1 tablespoons steak sauce (I used A-1)
1/2 teaspoon dried oregano
4 (6 inch) sub rolls, slit partially open lengthwise
4 slices deli provolone cheese
Adjust oven rack to upper middle position and heat oven to 450 degrees. Combine salt, pepper and garlic salt. Pat steak dry with paper towels and rub salt mixture liberally into each side. Heat 1/2 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (or according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.
Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.
Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.
