As it's summer, we are generally just eating steak on the grill, but I wanted to try something different, and the Mister has been all about provolone cheese as of recent.
Start by chopping a bell pepper and half a yellow onion really thin. We got new knives as a wedding gift, so now I can chop REALLY thinly. Throw it in a pan (if it's not non-stick, add a little oil) and sauté over medium until soft and starting to caramelize.
Serve on toasted hoagie or hot dog rolls. If you're using hot dog rolls, plan for two per person.
I ate mine with mustard and pickles, and the Mister smothered his in barbecue sauce- so do whatever feels right to you :-). Enjoy!
The Short Version:
Serves 2-3
Ingredients:
1 thin steak (enough to feed 2-3 people, whatever that means to you)
1 bell pepper
1/2 a yellow onion
4 slices provolone cheese
salt and pepper
Udi's gluten free hot dog rolls
How to:
1. Put your steak in the freezer for about 45 minutes.
2. Thinly slice the bell pepper and onion. Sauté over medium heat for 5-7 minutes.
3. Thinly slice the steak against the grain. Push veggies to side of pan and turn up the heat to high.
4. Add steak to center of pan, season with salt and pepper. Let cook for about a minute without stirring, then stir and flip occasionally until nearly cooked.
5. Turn off heat. Lay cheese slices over meat and cover the pan for a few minutes.
6. Serve on toasted rolls.