1 lb steak tips cut into thin slices
3 cloves of garlic, minced
1 tsp dried rosemary, crushed
1 tsp dried basil, crushed
2-3 tbls olive oil
1/2 tbl red wine vinegar
salt and pepper
2 slices of provolone
1/2 cup onion slices
1/2 cup pepper slices
NOTE: The measurements are guesses, I didn't really measure anything. Sorry about that.
Mix together the garlic, rosemary, basil, vinegar and oil. Season the steak with salt and pepper then put it in a zipper bag with the herb paste. Mix the meat around till evenly coated and let marinade for at least 30 minutes. Heat up a pan with some butter, hot. Cook the beef in batches, till browned and cooked through. Move to a plate and tent with foil. Reduce the heat to low and add the vegetables. Stir them around then spread them in an even layer. Let them cook till almost as done as you want them then pour in any juices the steak has put out. Stir around a bit then pull them out. Toast a roll under the broiler. Pull them out and put a couple slices of provolone on the top one , then return it to the broiler to melt the cheese. Put the steak on half the roll, top it with peppers, onions and the cheesy roll top.
This is a serious sandwich folks. It's not pretending to be something it's not, it's just a big slab of beef, onions, peppers and cheese. I really liked it, my girlfriend wasn't as excited. It worked out to not be very heavily spiced, which I like. But she likes things more powerfully flavored. This recipe was kind of a hip shot, so I don't really have any good measurements. You could use other cuts for this, like a flank or skirt steak. I just happened to have tips, so that's what I used. Here's what I did.
I took a bunch of minced garlic (ok, I used a garlic press. I admit it.), some dried and crushed rosemary and basil and mixed it together with some oil and vinegar. I set it aside as I prepped the steak. I love steak tips, they are good for so many things. I cut them into thin slices and seasoned them with salt and pepper. Then tossed them into a zipper bag with the herb mixture and smooshed it around till the steak was all coated. The act of smooshing them enough to get them thoroughly coated ripped up some of the slices, but everything came out fine in the end. I let that sit for about a half an hour. Then I heated up a pan scorching hot and melted some butter in it. And cooked the steak in batches. Lots of good fond in this recipe. As the steak was done I put it on a plate that I tented with foil. You want to keep those juices, they are pure gold. When all the steak was done I tossed the peppers and onions in. The peppers were frozen, the onion was not. The veggies released enough liquid to deglaze the pan some and after a bit I poured in the juices the steaks put out. If I had had some red wine I would have used a bit of that, I bet it would have been wicked good. I just sauted the veggies till they were still slightly crisp and called them done. Next I piled a roll I had toasted with the steak, peppers and onions. Then I melted some cheese on the top of the roll under the broiler and topped it off with that. And that's it. One kick ass sandwich. If you like spicy, I think it would have been good with a little red pepper flakes or cayenne or something. Maybe even a sliced jalapeno in with the veggies. Yeah, that would have been good.