- 1). Wrap 1 pound of strip steak tightly in cling film and place in the freezer for 45 minutes. Remove the steak and slice it into 1/8-inch strips, or as thinly as possible. Cover the steak strips in cling film and flatten using a kitchen mallet.
- 2). Heat 2 tbsp. olive oil in a saute pan over low and heat for three minutes. Add one thinly sliced Vidalia onion, season to taste with kosher salt and freshly ground black pepper, and cook until softened, which will take approximately 20 minutes.
- 3). Remove the onions and set aside. Add three thinly sliced green bell peppers to the saute pan and cook until softened, which will take approximately 10 minutes. Place the peppers with the onions and keep covered.
- 4). Heat 2 tbsp. olive oil in a clean saute pan over medium heat for three minutes. Saute the steak, in batches, until cooked through. Open four hoagie rolls, lightly drizzle with red wine vinegar and olive oil, and lightly season with kosher salt and freshly ground black pepper.
- 5). Heat the broiler. Place one quarter of the strip steak into each roll, and top with onions, peppers and three slices provolone cheese. Place the sandwiches open-faced on a sheet pan and broil until the cheese melts, approximately 45 seconds.
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