Instructions
Caramelize the peppers and onions
1
Heat 2 tablespoons of oil in a wide skillet over medium-low heat. Add onions and peppers with a pinch of salt and cook, stirring every few minutes, for 15–18 minutes until deeply softened and beginning to caramelize.
Season and dry the steak
2
Pat the steak completely dry with paper towels and season generously with salt, pepper, and smoked paprika on all surfaces.
Sear the steak
3
Heat the remaining tablespoon of oil in a separate heavy skillet (cast iron preferred) over high heat until just smoking. Sear the steak for 2–3 minutes per side without moving it.
Baste with garlic butter
4
In the final 60 seconds of cooking, add butter, minced garlic, and Worcestershire sauce to the pan. Baste continuously by tilting the pan and spooning foaming butter over the steak's top surface.
Rest and slice the steak
5
Rest the steak for 5 minutes on a rack, then slice against the grain at a steep 45-degree angle as thin as possible — aim for ⅛ inch (3mm).
Toast the rolls
6
Place split hoagie rolls cut-side down in the steak's residual pan butter over medium heat for 60–90 seconds until golden.
Assemble the sub
7
Layer sliced beef into the toasted rolls, lay provolone on top, and place under a broiler for 60–90 seconds just until the cheese melts and begins to bubble. Then add the caramelized peppers and onions, sauce, and serve immediately.
