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1
Preheat your oven to 350 F. Line a large baking sheet with foil and spray with a non-stick spray.
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2
Set aside.
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3
In a large saute pan, melt 1/3 of the butter over medium heat.
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4
Add the onions and peppers and cook until caramelized and brown, stirring occasionally, about 10-12 minutes.
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5
Remove from heat and set aside.
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6
Preheat a griddle or grill pan over medium-high heat.
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7
Spray the flank or skirt steak with a non-stick spray and season generously with salt and pepper.
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8
Place the steak on the hot pan and cook until its cooked to your liking.
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9
I cooked mine for 3 minutes on each side for rare.
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10
Set aside to rest for a couple of minutes.
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11
Once the steak has rested, cut it against the grain in very thin slices.
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12
Set aside.
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13
In a small saucepan, melt the remaining 2/3 of the unsalted butter over medium-low heat.
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14
Whisk in the mustard, honey, garlic powder and a dash of salt and black pepper.
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15
Cook for 1-2 minutes more and then remove from heat.
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16
Set aside.
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17
Take the bottoms of your rolls and place them on the prepared baking sheet.
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18
Layer on thinly sliced steak, onions and peppers and provolone.
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19
Place the tops of the rolls on top.
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20
Brush the tops generously with the melted butter mixture.
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21
Sprinkle on the poppy seeds.
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22
Cover the pan with foil and bake for 15-20 minutes or until the cheese has melted.
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23
Remove from heat and serve immediately.
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24
Enjoy!
