I once loved knowing that the sandwich came to be because of some card-playing English aristocrat. The story says that he wanted to eat something without getting his hands dirty. I always felt certain I knew the history of the word, but considering the information came from a children's television show, it wasn't entirely accurate. No matter who the inventor, sandwiches are pretty freaking awesome.
Personally, this sandwich is an ideal laid-back dinner. The peppers and onions add nice complexities that sandwiches normally don't have. Obviously, it's best eaten hot and right away, but we also packed it as a cold lunch.
adapted from Seth Koslow
- 1/4 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 2 cloves garlic, chopped
- 1/4 cup extra virgin olive oil
- salt and freshly ground pepper
- 2 lbs flank steak
- 2 tablespoons butter, divided
- 3 tablespoons olive oil, divided
- 1/2 lb mushrooms, sliced
- 1 green bell pepper, seeded, sliced
- 1 small sweet onion, quartered and thinly sliced
- 6 soft sandwich rolls, split open
- 12 slices of provolone cheese
Combine the mustard, balsamic vinegar, and chopped garlic in a large mixing bowl. Whisk in the olive oil, season with salt and pepper.
Slice meat very thinly and put the flank steak in the mixing bowl with the marinade. Let the steak marinade at room temperature for at least 30 minutes.
*Heat 1 tbs of olive oil and 1 tbs of butter in a large saute pan over high heat. Saute sliced mushrooms until tender. Season with salt and pepper. Place in bowl and set aside.
*Heat 1 tbs of butter and 1 tbs of olive oil in same saute pan over medium heat. Cook thinly sliced onions for about 12 minutes, stirring occasionally. Add remaining tablespoon of olive oil, and the sliced green bell pepper. Cook peppers with onions about another 10 - 15 minutes, or until onions are golden brown and caramelized. Place in bowl and set aside.
Place pan back over high heat. Using a slotted spoon, place all of the sliced meat into the pan. Stir often, making sure to cook meat on both sides. Cook for about 5 minutes. Drain, and discard, any excess juices. Return meat to the flame and mix in the onions, peppers, and mushrooms. Stir together, and continue cooking until meat is cooked through.
To make sandwich, take roll and place two slices of provolone cheese on the bottom half. Top the cheese with steak and vegetables.