Buttery Hawaiian buns, filled with tender pieces of steak, sautéed onions and peppers, and melted provolone cheese.
Servings: 6 (2 each)
3 T. olive oil divided
3 T. butter divided
1 med. green pepper thinly sliced
1 med. yellow onion thinly sliced
Salt and black pepper to taste
1/2 lb. flank steak sliced very thin, against the grain
Montreal steak seasoning to taste
2 T. Worcestershire sauce divided
1 (12 pk.) Hawaiian buns sliced in half
3 T. mayonnaise
8 slices provolone cheese
1/4 c. melted butter
Grated Parmesan cheese for sprinkling
- Preheat oven to 375 degrees. Line a sheet pan or 9 x13-inch baking dish with foil.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet, over medium high-heat. Sauté green peppers and onions, season with salt and pepper to taste. Cook until the onions are translucent and the peppers are soft. Remove the vegetables to a bowl, loosely cover with foil and set aside.
- Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Working in batches, add half of the thinly sliced steak, cook until brown, turning frequently. Sprinkle with Montreal steak seasoning to