If you don't feel comfortable enough with your knife skills to cut the steak ultra-thin, ask your butcher to do it.

Equipment Needed

Measuring cups and spoons, knife, cutting board, sauté pan, tongs and a spatula


To begin, place the steak in the freezer for 40 minutes, this will make it easier to slice thin. Prepare the baguette by cutting it in half and then cut it open.

Slice the steak and remove all of the excess fat and gristle. Place the sliced steak into a small bowl and drizzle with 1 tablespoon of olive oil. Season it liberally with salt and pepper, mix well and set aside.

Slice the pepper and onion into thin strips. In a sauté pan and add 1 tablespoon of olive oil, 1 tablespoon of garlic butter and the sliced peppers, sliced onions and sliced mushrooms. Sauté over medium-high heat for 12 to 15 minutes or until everything is soft and slightly caramelized.

Remove the vegetables from the pan and allow the pan to get hot again. Add the sliced steak and start stirring continuously until the preferred doneness is achieved (approximately 3 to 5 minutes).

Once the steak is approaching the desired doneness, separate it into two lengthwise piles in the pan (the same shape as the baguette pieces). Top the steak (now in two piles) with the sautéed vegetables and two slices of provolone each. Cover the pan with a lid for one minute to allow the cheese to melt.

While the cheese is melting toast the baguette.

Add the steak, vegetable and melted cheese combo to the toasted baguette. Slice each sandwich in half and serve immediately.