Steak & Cheese-style sub

Ingredients

Steak

• 300 g sirloin or ribeye steak
• Olive oil
• Salt and pepper

Sub

• 1 footlong Italian herb bread
• 4 slices American cheese
• 1 green pepper, sliced
• ½ onion, sliced
• 1 tbsp olive oil
• Optional: mayo, mustard, hot sauce

Method

1. Prep steak. Wrap the steak in cling film. Freeze for 30 minutes until firm but not frozen solid. Slice paper-thin against the grain.
2. Sear. Heat a heavy pan or griddle until smoking hot. Sear the steak slices in batches for 30 seconds per side. Season with salt and pepper.
3. Grill veg. In the same pan, sauté onion and green pepper for 4–5 minutes until charred and softened.
4. Toast. Brush bread with olive oil. Toast cut-side down for 2–3 minutes.
5. Assemble. Pile steak onto bread. Top with grilled veg. Lay American cheese slices on top — they’ll melt from the residual heat.
6. Rest + slice. Close the sub, cut in half, serve.

Tips

• Freeze the steak for 30 minutes before slicing. Makes paper-thin cuts possible.
• American cheese melts properly. Cheddar stays clumpy.
• Caramelised onions beat raw onions every time. Worth the extra 5 minutes.