Ingredients:

  • 1.5 lbs Top Sirloin steak, partially frozen
  • 2 large yellow onions, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 1/2 tbsp avocado oil (for sautéing aromatics)
  • 1/2 tbsp avocado oil (for searing beef)
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly cracked black pepper
  • 8 slices low-sodium Provolone cheese
  • 4 long hoagie rolls

Instructions:

  1. Freeze the beef. Place the 1.5 lbs Top Sirloin in the freezer for exactly 20 minutes until firm. Note: This prevents the meat from tearing while you slice it thin.
  2. Shave the ribbons. Use a sharp chef's knife to shave the beef across the grain into paper thin strips. Season with 1 tsp salt and 1/2 tsp pepper.
  3. Heat the oil. Add 1/2 tbsp avocado oil to your skillet over medium high heat until it begins to shimmer.
  4. Sauté the aromatics. Add the 2 sliced onions and 2 peppers. Cook for 5-7 minutes until they are mahogany colored and fragrant.
  5. Clear the space. Move the vegetables to a side plate to make room for the star of the show.
  6. Sear the beef. Increase heat to high. Add the remaining oil and spread the beef in a single layer. Let it sit for 60 seconds until a dark crust forms.
  7. Chop and toss. Use your spatulas to break the meat into smaller bits. Mix the vegetables back in and divide into four equal piles.
  8. Apply the cheese. Place 2 slices of provolone on each pile. Cover with a lid for 30 seconds until the cheese is completely molten.
  9. Prep the rolls. Slice the 4 hoagie rolls lengthwise. Place them face down over the steaming meat stacks.
  10. The flip. Slide your spatula under the meat and cheese, and in one swift motion, flip the sandwich upright into the roll.