Italian Sirloin Cheesesteak with Peppers, Onions and Two Cheeses

By Sprig Originals ✓ · cooked up in Sprig

A trattoria take on the cheesesteak: sirloin firmed up in the freezer so you can shave it paper-thin, then griddled hard with sweet peppers and onions. Monterey Jack and provolone go straight into the pan so the cheese fuses with the beef instead of sitting on top, all piled into a garlic-buttered, toasted hoagie roll.

Ingredients

• 1 1/2 lb top sirloin steak, about 1 1/2 inches thick
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 2 tbsp neutral oil, such as canola or grapeseed

• 1 tbsp olive oil
• 1 large yellow onion, halved and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 3 cloves garlic, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper flakes
• 2 tbsp dry white wine or water

• 4 oz Monterey Jack cheese, shredded (about 1 1/4 cups)
• 4 oz provolone, sliced (6 to 8 slices)
• 4 hoagie or Italian sub rolls, 8 inches each
• 3 tbsp unsalted butter, softened
• 1 clove garlic, grated
• 2 tbsp grated Parmesan
• 1/2 cup hot or mild giardiniera, drained and chopped (optional)

Instructions

1. Pat the sirloin dry, set it on a plate or small sheet pan, and freeze uncovered for 45 to 60 minutes, until the outside is firm and icy but a knife can still push through the center. This is the whole trick — semi-frozen beef slices thin without shredding.
2. While the beef firms up, mash the softened butter with the grated garlic and Parmesan. Split the rolls most of the way through, leaving a hinge, and spread the cut sides with the garlic butter. Set aside.
3. Heat the olive oil in a 12-inch cast-iron or heavy stainless skillet over medium-high. Add the onion, both bell peppers, and 1/2 teaspoon salt. Cook, stirring every minute or two, for 8 to 10 minutes, until the vegetables are limp and browned at the edges. Add the sliced garlic and red pepper flakes and cook 1 minute more, then splash in the wine and scrape the pan clean. Transfer everything to a bowl.
4. Take the steak from the freezer and slice it against the grain as thinly as you can with a sharp knife — aim for 1/8 inch or thinner. Stack the slices and run your knife through them once or twice so no piece is longer than about 3 inches. Toss with the salt, pepper, and oregano.
5. Toast the buttered rolls cut side down in a dry skillet or under the broiler for 1 to 2 minutes, until golden. Keep them nearby, open-faced.
6. Wipe out the vegetable skillet and set it over high heat until it just smokes. Add 1 tablespoon neutral oil and half the beef in a single layer. Let it sit undisturbed for 60 to 90 seconds to brown, then toss and cook 1 minute more, until barely cooked through. Push to one side of the pan and repeat with the remaining oil and beef; total beef cooking time should stay under 5 minutes so it does not toughen.
7. Return the peppers and onions to the pan with the beef and toss to combine over medium heat. Chop through the mixture a few times with the edge of a stiff spatula, then divide it into 4 rough piles in the pan.
8. Top each pile with a quarter of the Monterey Jack and 1 to 2 slices of provolone. Reduce the heat to low, cover the pan (a baking sheet works), and let the cheese melt for 1 to 2 minutes, until it is glossy and starting to bind the meat together.
9. Slide a spatula under each cheesy pile and flip it directly into a toasted roll, cheese side down so it settles into the bread. Top with giardiniera if using, press the sandwich closed for a few seconds, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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