Step 1

Season the steak aggressively with salt and pepper and allow it to come to room temperature.

Step 2

Sear the steak on high heat, then turn to medium and continue cooking until the internal temp is 140, making sure to sear all the sides and edges to fully render and soften the fat. Rest for 10 minutes before chopping.

Step 3

Meanwhile, mix the butter with all the sauce ingredients and stir to fully combine.

Step 4

Toss the red pepper with a little oil and broil it on high to char on all sides. Once blackened, remove from the oven to a small bowl and cover with plastic wrap tightly. Allow to cool for 15 minutes. Then peel and remove the seeds.

Step 5

Start cutting all the veggies. I like to start with a rough slice, then bring them all together and just keep chopping. I didn't want everything to be super finely chopped like some people make these sandwiches. I kept it a little chunky.

Step 6

Slice the meat thin removing excess chewy fat, but make sure you keep the good soft melty fats. Continue to cut the meat until it is in pea sized pieces. You can find some of the bigger fat pieces and really mince those so they aren't as chewy and add a nice luxurious texture and coating to the whole mixture. Stir in the veggies, only using as much as you need to create your desired meat to veggie ratio.

Step 7

Remove the ends of the bread and any extra bread parts. Cut the bread down the center and pull out a little of the middle bread parts to help the bread to meat ratio. Spread half of the butter mixture over the inside of the bread. Broil the bread on high to toast lightly.

Step 8

Microwave the sauce if needed to melt. Put the meat mixture onto the bread. Pour the butter mixture evenly over the filling. Close, cut in half, and serve.