Adapted from Williams-Sonoma
1 red onion, cut into ¼” strips
1 red bell pepper, seeded and cut into ¼” strips
1 green bell pepper, seeded and cut into ¼” strips
4 Tbs. olive oil
1 t. Hickory Smoked Sea Salt,* divided
Freshly ground pepper, to taste
1 ½ lb. New York strip sirloin, thinly sliced
4 French sandwich rolls (or not)
6 oz. provolone cheese, grated
Place a 10-inch skillet over medium high heat on the stove top. While this is heating, in a medium bowl, stir together onion, peppers, and 2 tablespoons of the olive oil. Season with ½ teaspoon smoked sea salt and freshly ground pepper, to taste.
Transfer vegetables to heated skillet, cover, and cook, stirring occasionally, until browned and softened (about 8 to 10 minutes). When cooked, transfer to a heatproof bowl and keep warm.
Return skillet to medium high heat. While it is warming, in another bowl, stir together steak strips with remaining 2 tablespoons of olive oil. Season with ½ teaspoon smoked sea salt and freshly ground pepper, to taste. Place beef strips in skillet over medium high heat. Cover and cook beef, tossing occasionally, until browned (45 minutes).
When beef is cooked, return vegetables to skillet. Stir to combine and warm through; meanwhile, set oven to broil. When the vegetable/steak mixture has been combined and warmed, divide equally in four ovenproof serving plates, or into four sandwich buns placed into foil “boats.” Sprinkle a generous amount of Provolone cheese on top of each. Broil until cheese melts; watch to prevent cheese from burning. Serve immediately
Makes four servings.
*This is NOT an optional ingredient. You can find it at Williams-Sonoma. It isn’t cheap, but it lasts a long time, and is well worth it. Wait for a 20% off sale.