I use mustard which anyone from Philly will tell you is heresy. Fine; all the more for me. Makes 3 sandwiches.
1 lb shaved steak*
1 medium onion, sliced
1/2 lb sliced mushrooms (optional)
Vinegar peppers (recommended, if you can get them) or pepperoncini, crushed pepper spread etc.
6 slices sharp or regular Provolone
3 8-inch Po’ Boy rolls or generic sub sandwich rolls
Method: Heat a generous spoonful of oil in a skillet; add onions and saute till limp; add optional mushrooms and saute till light brown; add shaved steak and saute, moving it around in the skillet, till it has lost any pink color. The meat will give off a lot of liquid; continue cooking 2-3 minutes to reduce it slightly.
Meanwhile, preheat oven to 350 degrees**. Slice each roll lengthwise and slather a generous amount of mustard on each side. Spoon on 1/3 of the steak/saute mixture and a couple spoonfuls of the cooking liquid. Add a good helping of peppers then finish with two slices of Provolone. Wrap tightly in aluminum foil and bake 20 minutes or until cheese is melted. Eat right away.
- To make shaved steak, freeze a sirloin or other tender cut (or defrost a frozen steak) just to the consistency when you can cut it with a sharp knife. Shave into very thin slices. Don’t worry about the appearance of the slices since everything will melt together in the sandwich.
** If you have some hard, stale rolls you can actually heat the assembled sandwiches in the microwave and save 15 minutes. But fresh, tender rolls will yield an unsatisfactory, mushy result.