Philly Cheese Flank Steak Hoagie

Ease of Preparation: Easy
Time of Preparation: 1 hour
Yield: 6 small sandwiches

Every game day needs a meaty, cheesy sandwich, and this one is sure to score big! Flavorful flank steak is marinated in tangy balsamic, paired with peppers and savory mushrooms, and topped with rich provolone cheese for a high-scoring hoagie that’s sure to be an MVP!
 

Ingredients:

• Ingredients:
• 1 ½ pounds (680 g) flank steak
• 2 tablespoons (30 ml) balsamic vinegar
• 4 tablespoons (60 ml) olive oil, divided
• Salt and pepper
• 2 green bell peppers, cored and sliced
• 2 red bell peppers, cored and sliced
• 2 cups (470 ml) white button mushrooms, sliced thin
• 1 large yellow onion, peeled and sliced thin
• 4 garlic cloves, thinly sliced
• 5 scallions, thinly sliced
• 12 slices of provolone cheese
• 6 small hoagies, sliced open

Method:

Rub flank steak with balsamic vinegar and half of the olive oil and leave at room temperature for 30 minutes.

Preheat the oven to 400 F (205 C) and a grill or grill pan to medium high.

In a heavy skillet, heat remaining olive oil over medium-high heat until shimmering.

Add mushrooms, and cook for 2 minutes without tossing or stirring, then toss once and cook for 2 minutes more, allowing them to char slightly.

Add the onions, peppers, and garlic and cook for 5 minutes until nicely charred but still slightly firm. Remove from the pan and set aside until needed.

Sear the steak on the grill or grill pan for 3-4 minutes without moving, then flip, and cook for another 3-4 minutes without moving. Remove, tent loosely with foil, and let it rest for 10 minutes.

Toast the hoagie buns in the oven for 2 minutes.

Divide the pepper-mushroom mixture into the buns and top each with 2 slices of cheese.

Return the hoagies to the oven for 2 minutes to warm the veggies and melt the cheese.

While the cheese is melting, slice the rested flank steak into thin slices against the grain of the meat.

When ready, remove the hoagies from the oven, top with flank steak slices and garnish with sliced scallions.

Serve immediately.