Steak and Onion Sandwich

Name: Steak and Onion Sandwich
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 serving(s)
Ingredients: 1/2 lb flank steak; 1/4 teaspoon salt (to taste); 1/4 teaspoon fresh ground black pepper (to taste); 2 teaspoons canola oil; 2 tablespoons butter, divided; 1 small yellow onion, thinly sliced; 1/2 teaspoon sugar; 1 cup sliced cremini mushrooms or 1 cup white button mushrooms; 1/2 large green bell pepper, thinly sliced; 2 tablespoons Worcestershire sauce; 2 torpedo rolls, spit down the center; 4 slices sharp provolone cheese

Submitted by ratherbeswimmin

"Simple and basic; husband loves"

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Ready In:: 50mins
Ingredients:: 12
Serves:: 2

ingredients

¹⁄₂ lb flank steak
¹⁄₄ teaspoon salt (to taste)
¹⁄₄ teaspoon fresh ground black pepper (to taste)
2 teaspoons canola oil
2 tablespoons butter, divided
1 small yellow onion, thinly sliced
¹⁄₂ teaspoon sugar
1 cup sliced cremini mushrooms or 1 cup white button mushrooms
¹⁄₂ large green bell pepper, thinly sliced
2 tablespoons Worcestershire sauce
2 torpedo rolls, spit down the center
4 slices sharp provolone cheese

directions

Season steak with salt and black pepper.
Warm oil in a large skillet over medium heat; add steak, and cook to desired doneness, about 2 minutes per side for medium-rare and 5 minutes per side for medium-well.
Transfer steak to a work surface; cover and let stand 5 minutes.
Melt 1 tablespoon of the butter in a separate large skillet over med-low heat; add onions, and sprinkle with sugar; cook until lightly browned, about 5 minutes.
Add mushrooms and peppers; cook 2-3 minutes, or until a few brown spots appear.
Add Worcestershire sauce and cook another 2-3 minutes; remove from heat.
Butter interior of rolls with remaining butter.
Place face down on a large skillet over medium heat and brown until crispy.
Meanwhile, slice cooked steak on the diagonal.
Lay 2 cheese slices onto an opened torpedo roll.
Top cheese with half the steak, then with half the vegetables.
Repeat for the second sandwich; serve hot.