Elevated Philly Cheesesteak Sandwiches

Ingredients

Ingredients

• 1 lb bavette steak (or ribeye or sirloin)
• 2 large yellow onions
• 8 oz mushrooms
• 2 medium green bell peppers
• 2 medium jalapeño peppers
• 8 slices provolone cheese
• 1/4 cup mayonnaise
• 4 each hoagie rolls
• 2 tbsp vegetable oil
• 1 tsp mustard powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp worcestershire sauce

Instructions

1. Place 1 lb bavette steak (or ribeye or sirloin) in the freezer for 20 minutes to firm up.
2. Remove steak from freezer and pound it thin with a meat mallet, then slice against the grain into very thin strips.
3. Slice 2 large yellow onions, 8 oz mushrooms, 2 green bell peppers, and 2 jalapeño peppers (remove seeds for less heat if desired).
4. In a small bowl, mix 1 tsp mustard powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp Worcestershire sauce to create the seasoning blend.
5. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
6. Add sliced onions and cook for 5-7 minutes, stirring occasionally, until caramelized and golden.
7. Add mushrooms, green peppers, and jalapeños to the skillet; cook for another 4-5 minutes until softened.
8. Push vegetables to one side of the skillet and add the sliced steak to the empty side; cook for 2-3 minutes, stirring to brown evenly.
9. Mix steak with vegetables, stir in the seasoning blend, and cook for 1-2 more minutes until steak is cooked through.
10. Divide the mixture among 4 hoagie rolls, top each with 2 slices provolone cheese, and place under a broiler for 1-2 minutes until cheese melts.
11. Spread 1 tbsp mayonnaise on the top half of each roll and assemble the sandwiches.
12. Serve immediately while hot.