Ingredients
4 hoagie rolls, cut into 1" cubes
4 tbsp. melted butter
1 tsp. garlic powder
2 tbsp. extra-virgin olive oil, divided
1 onion, sliced
2 bell peppers, sliced
2 cloves garlic, minced
1 1/2 lb. sirloin steak, sliced into strips
Kosher salt
Freshly ground black pepper
2 tbsp. Worcestershire sauce
1 c. low-sodium beef broth
12 slices provolone
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 350°. On a large baking sheet, toss hoagie rolls with melted butter and garlic powder. Bake until lightly golden, about 15 minutes. Step 2In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and peppers and season with salt and pepper. Cook, stirring occasionally until soft, about 8 minutes. Stir in garlic and cook until fragrant, 1 minute more, then transfer mixture to a large bowl. Step 3Increase heat to medium-high and heat remaining tablespoon oil. Add steak in a single layer, working in batches if necessary. Season generously with salt and pepper and let sear until bottom is deeply golden, 3 minutes. Flip, then sear the other side. Return vegetables to skillet with steak and stir in Worcestershire. Remove from heat.Step 4Grease a 9"-x-13" baking dish with cooking spray. Spread half the hoagie rolls on the bottom of the dish, then add in half the meat and vegetable mixture. Top with 6 slices provolone and repeat with remaining half of the hoagie rolls and meat and vegetable mixture. Pour broth over, then top with remaining 6 slices of cheese. Step 5Bake until cheese is melty, 15 minutes.Step 6Garnish with parsley before serving.
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