1teaspoonLawry's Seasoned Salt or other all-purpose seasoningdivided
1teaspoongarlic pepper divided
4hoagie rolls
6tablespoonssoftened butter
4slicesProvolone cheese
Instructions
Freeze beef for about 20 to 30 minutes to make it easier to slice. ONce very cold, trim edges of excess fat and then slice as thinly as possible across the grain. Refrigerate till needed.
Add 2 tablespoons vegetable oil to a large, deep (14-inch) saute pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. Reserve.
Lightly oil pan and saute steak in batches, avoiding overcrowding.
Preheat oven to 400 degrees F.
Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Bake for 3 to 5 minutes or until lightly golden and toasted.
Cook down any remaining juices until au sec. Add back all of the steak, the onions, and peppers and saute briefly to mix and bring to a uniform temperature.
Distribute veggie/ beef mixture over split hoagie rolls, distribute provolone over the top, and return to the oven, broiling on low until cheese has melted and is just starting to take on color.