-
1
Place top round steak in the freezer for 20 minutes.
-
2
This is not mandatory but it makes it much easier to slice.
-
3
While the steak is in the freezer, prepare the vegetables and mince the garlic.
-
4
I know you know how to slice peppers and onions, but the portobellos require a little extra attention.
-
5
Remove the stems from each portobello, and use a spoon to remove the brown gills on the underside of the caps.
-
6
Slice the caps in half and then thinly slice each half widthwise.
-
7
Set the vegetables aside briefly while you prepare the steak.
-
8
Cut steak across the grain into very thin slices.
-
9
Im talking really, really thin, dudes.
-
10
Heat 1 tablespoon olive oil in a large skillet.
-
11
When hot, add the beef to the pan and cook for about 2 minutes, constantly stirring and breaking it up into smaller pieces with a spatula until it is no longer pink.
-
12
Remove the steak from the pan and set aside.
-
13
Heat the remaining 1 1/2 tablespoons olive oil in the same pan and add the vegetables and minced garlic.
-
14
Cook for 7-8 minutes until the vegetables are tender (but not mushy!)
-
15
and lightly caramelized.
-
16
Add the steak back to the pan and stir in the Worcestershire sauce and soy sauce.
-
17
Season with a little extra salt (if necessary) and fresh ground pepper to taste.
-
18
Place the slices of provolone on top of the steak and vegetables and allow it to melt completely.
-
19
This should only take about 2 minutes.
-
20
Slice whole wheat rolls 3/4 of the way through (you want one side to remain attached!).
-
21
Hollow out the insides of the rolls, leaving a 1/2-inch shell.
-
22
(You can keep the insides of the break to make breadcrumbs or something.
-
23
Domestic!)
-
24
Divide the cheesesteak filling among the hollowed out rolls and serve warm.
