Philly Style Sub w/ Jamaican Jerk Sauce
2 pounds strip loin
2 large yellow onions
1 ½ pounds mushrooms
3 large pablano peppers
Salt and pepper to taste
¼ cup chopped fresh cilantro
8 slices provolone cheese
Patter Fam’s Jamaican Jerk Sauce
4 – soft hoagie rolls split ¾ open
Place meat in the freezer of about 30 minutes to make it easier to slice. If thawing frozen steak, slice before it is completely thawed. Slice the steak very thin.
Peel the outer paper from the onion, halve the onion and slice very thin. Coarsely chop the mushrooms (button, shitake, cremini are all acceptable). Seed the peppers and thinly slice.
In a large skillet heat 4 T unsalted butter and 4 T olive oil over medium heat. Add the onions and peppers and sauté for about 20 minutes. Add the mushrooms and sauté for an additional 10 minutes or until all are golden brown. Season with salt and pepper and cilantro, toss together and remove to a medium bowl.
Drizzle the steak with about ¼ cup olive oil. Season with salt and pepper. In the same skillet over medium high heat quickly cook the steak about 45 seconds each side. Place several slices of the meat in the bottom of the hoagie rolls. Pour about 2 T of Patter Fam Jamaican Jerk Sauce over the steak, place a slice or two of provolone cheese over the meat and sauce. Add the onion, pepper and mushroom mixture over the cheese and meat.