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1
Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag.
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2
Add the steak and turn to make sure it is completely covered by the marinade.
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3
Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
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4
Sauce:
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5
Melt the butter in a heavy bottomed saucepan over medium heat.
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6
Once melted add the flour and stir until it becomes a light blonde color.
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7
Slowly whisk in milk.
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8
Bring the milk up to a simmer while stirring.
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9
Once at a simmer, stir in the cheese, a handful at a time.
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10
Season with salt and pepper, to taste.
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11
Keep warm until ready to use.
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12
Preheat the grill to medium-high heat.
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13
Sandwich:
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14
Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
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15
Remove the steak from the marinade and let the excess drain off.
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16
Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium.
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17
Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
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18
While the steak rests, put the green onions and baguettes on the grill.
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19
Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
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20
To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain.
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21
Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce.
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22
Cover with the top of the roll and serve.
