Sandwich Ingredients:
6 TBS extra-virgin olive oil
1 each sweet green and red bell peppers, thinly sliced
1 cup thinly sliced mushrooms
1 large yellow onion, cut into paper thin slices

2 TBS chopped fresh oregano

Kosher salt & Freshly ground black pepper
1 ½ lbs. rib-eye steak, about 1-inch thick

4 crusty hoagie rolls
Homemade Provolone Sauce (recipe follows)

Pre-heat the oven to 250 F…

Heat a large cast-iron iron skillet (or a heavy skillet) and add 3 tablespoons of olive oil to the pan. Sauté the peppers and mushrooms until slightly softened, about 3 minutes. Add onions and sauté to desired doneness. Transfer the peppers, mushrooms, and onions to an ovenproof platter, and keep the vegetables warm in a low oven.

Take your rib-eye out of the freezer and carefully cut it into very thin slices.

Add the remaining 3 TBS oil into the pan and melt over medium-high heat. Add the oregano, salt, and pepper to taste and sauté quickly. As soon as the seasonings are hot, saute the steak for 5-6 minutes. Turn the steak and cook for another 5-6 minutes for medium-rare.

Remove the steak from the pan, place on an cutting board, and let it fest for 5 minutes. Thinly slice the steak. With tongs, place about 6 ounces of the meat into each of the rolls, and top with the onions, peppers, and mushroom mixture. Spoon some of the warm provolone cheese sauce over the meat and vegetables, cover with the top of the roll, and serve immediately.

Makes 4 big sandwiches.

Homemade Provolone Cheese Sauce
Makes about 2 cups

1 TBS unsalted butter
½ lb. provolone cheese, diced small
2 large egg yolks, beaten
1 tablespoon all-purpose flour
1 ½ cups milk
Kosher salt & Freshly ground black pepper

Place a double boiler over medium heat and place the butter in the top of the double boiler and allow it to melt. (If you don’t have a double boiler, melt the cheese in a stainless steel bowl set inside a skillet and pour a few inches of water into the skillet.) Add the diced cheese and let it soften slowly, stirring.

While the cheese is melting, whisk the eggs, flour, and milk together in a medium bowl. When the cheese has melted, pour the egg mixture into the top of the double boiler with the cheese and butter and continue to whisk until the mixture is warm and begins to thicken. Continue to cook over medium heat stirring constantly. When the mixture is thick turn the heat to low to keep the sauce warm while you’re assembling the sandwich. Use immediately. Cover and refrigerate any leftover sauce.