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(Optional) Freeze the steak for about 45-60 minutes first to make it easier to slice thinly.
Cook the vegetables: Heat a large cast-iron skillet or griddle to medium-high heat.
Add 1 tablespoon (15ml) olive oil. When the oil is hot, add sliced onions and green pepper.
Sauté for 8-10 minutes until caramelized. Remove to a plate and reserve.
Cook the beef: Slice the steak into 1/8-inch (0.3cm) thick pieces. Cut against the grain for easier chewing.
Add the remaining 1 tablespoon olive oil (15ml) followed by the sliced beef. Sauté for 2-3 minutes until no longer pink. To create shreddy layers, you can pull the thinly shaved beef apart during cooking to tenderize and brown the meat (watch the video above for visual instructions).
Add sautéed onions and green peppers back to the pan. Mix with the steak.
Season with salt, pepper, and optional Worchestershire sauce.
Divide the mixture into 4 oval-shaped portions in the pan.
Add cheese: Reduce heat to medium-low and add the cheese on top of each portion.
Assemble the sandwich: When the cheese is half melted, cut open the hoagie rolls, and place each on top of the cheese. Let it warm up slightly (1-2 minutes) and flip the whole thing over using a large spatula.