Step 1

In a small bowl or measuring cup, dissolve 1 tsp sugar in 1/3 cup of the lukewarm water

Step 2

Sprinkle the yeast over the water and let stand for 10-15 minutes until the yeast activates and becomes foamy.

Step 3

Meanwhile combine the flour, 3 tsp sugar and salt in the bowl of a stand mixer with the dough hook attached.

Step 4

Add the proofed yeast and the remaining 1 cup lukewarm water.

Step 5

Mix on low speed until the dough has been kneaded for at least 5 minutes before adding the olive oil and letting it work its way into the dough.

Step 6

Turn the dough out onto a very lightly floured bread board or counter top.

Step 7

Knead the dough by hand for at least 5 minutes after it comes out of the stand mixer, remembering to use as little flour as possible.

Step 8

Use the heel of your hand to stretch the dough across the kneading surface in a sort of smearing action, then fold the dough back over itself, turn it around a half turn and and do the same again. Keep repeating this action for at least five to 10 minutes to develop good gluten in the dough. The dough should appear relatively smooth but still a little sticky to the touch.

Step 9

Lightly oil a large bowl with olive oil, place the dough inside, cover it with plastic wrap and let it sit in a warm place for at least an hour until the dough doubles in size.

Step 10

Again on a lightly floured surface, knead the dough back into a ball and cut into 6 equal pieces.

Step 11

Form the dough pieces into about 5 inch lengths and place them a couple of inches apart on a parchment paper lined cookie sheet. You can dust the parchment with yellow cornmeal if you like but it shouldn't stick to the parchment paper in any case.

Step 12

Very lightly brush the formed rolls with olive oil. Dust the tops with a little cornmeal too if you like.

Step 13

Drape the cookie sheet loosely with plastic wrap and let the rolls rise in a warm place for at least another hour until they at least double in size. You con't want to rush the dough rising at this stage or else your rolls will be too dense.

Step 14

Preheat the oven to 425 degrees F. The oven MUST be fully preheated. Place a small tray of boiling water in the back corner of the oven. I use an aluminum pie plate. This causes humidity inside the oven, which helps the bread fully rise before forming a crust.

Step 15

Using a very sharp knife or razor blade, quickly but gently cut a 1/4 inch deep slit down the centre line of the rolls before immediately popping the tray into the hot oven.

Step 16

Bake for 10 minutes before reducing the heat to 400 degrees F and baking for an additional 20-25 minutes until the rolls are an even golden brown. They should sound hollow then tapped with your finger.

Step 17

Let them cool on a wire rack before serving as fresh as possible with the cooked steak and cheese inside.

Step 18

Slice the beef as thinly as possible and cut the thin slices into strips. Toss the strips with salt and pepper to season.

Step 19

Heat a large sauté pan to very hot (a nonstick pan works well) and add just a little canola oil to the pan.

Step 20

Throw half of the beef strips into the hot pan and quickly stir fry, just until the meat loses its red colour. In the final 20 seconds or so you can throw in a few splashes of Worcestershire sauce to add additional seasoning to the meat (optional).

Step 21

In the pan, divide the beef into 2 portions and arrange it quickly into the approximate size and shape of your rolls. Place the cheese quickly on top of the two meat portions and add the lid of the sauté pan for about 15-20 seconds to melt the cheese.

Step 22

Using a large metal spatula, transfer the meat and melting cheese portions onto a split sub roll. Top with caramelized onions, mushrooms pr peppers if you like. Serve immediately.