Steak and Cheese Sub

Ingredients

• 170g (6 oz) flank steak
• 90g (1 small) sub roll
• 40g (2 slices) provolone
• 50g (1/2) onion, sliced thin
• 60g (1/2) green bell pepper, sliced
• 2 tsp (10ml) olive oil
• 1/2 tsp fine salt, 1/4 tsp black pepper, 1/2 tsp garlic powder

Method

1. Freeze the steak 15 min, then slice it across the grain as thin as you possibly can.
2. Cook the onion and pepper in 1 tsp of the oil over medium-high 6 min until soft and browning at the edges. Move them to a plate.
3. Turn the heat to high, add the rest of the oil and spread the steak in one layer.
4. Sear 90 seconds without stirring, then toss and cook 60 seconds more. Thin beef needs almost no time.
5. Return the vegetables, season with salt, pepper and garlic powder and mix through.
6. Gather it into a roll-shaped pile in the pan, lay the provolone over and cover for 60 seconds to melt.
7. Slide the whole thing into the split roll in one motion, cheese-side up.