King’s Hawaiian Maui Cheese Steak Sandwich (open-faced)

Ingredients

Sautéed Onions
1 large Maui onion (or two medium), sliced
3 tbsp. of unsalted butter
1 tbsp. of olive oil

Sautéed Mushrooms
2 tbsp. olive oil
1 tbsp. unsalted butter
1 1/2 lbs. (3 8-oz. Pkgs.) sliced white or crimini mushrooms
1/2 tsp. garlic salt
Freshly ground black pepper

Sautéed Peppers
2 tbsp. olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
Salt and freshly ground black pepper

Steak & King's Hawaiian Bread
2 tsp. olive oil
1 lb. lean beef tenderloin or sirloin, sliced very thin
1 tsp. garlic salt
Freshly ground black pepper
8 slices provolone cheese
1 (16 oz.) King's Hawaiian Sweet Bread round loaf

Preparation

Sautéed Onions

1. Heat butter and oil in large sauté pan over medium heat.
2. Add onions, once onions are translucent, reduce heat to medium-low and cook slowly until golden brown and caramelized, about 45 minutes; stir occasionally.

Sautéed Mushrooms

1. While onions are cooking, heat oil and butter in another large sauté pan set over high heat. Add mushrooms and cook until the mushrooms are golden brown and liquid has evaporated.
2. Season with garlic salt and pepper to taste. Then, remove from pan and set aside.

Sautéed Peppers

1. In same large sauté pan, heat oil over high heat.
2. Add peppers and cook until soft.
3. Season with salt and pepper to taste.
4. Combine peppers, mushrooms and onions into one pan and stir until well mixed. Keep other pan to cook steak.

Steak and King's Hawaiian Bread

1. Heat a sauté pan over medium heat. If needed, wipe pan with a drizzle of oil using a paper towel, otherwise use residual oil from previously cooked vegetables.
2. Cook thinly sliced steaks until brown but not crisp, about 2 minutes on each side. While browning, sprinkle them with garlic salt and pepper. Cook steaks in single layers in 2 batches, do not crowd pan, and tenderize by cutting into meat with the side of your spatula while they cook.
3. Carefully remove the entire 12-pack of rolls from the packaging without separating any rolls. Make one horizontal slice through the entire dozen, separating the tops from the bottoms. Brush the insides with olive oil. On a separate pan or grill or under the broiler, toast each side at medium heat until golden brown (1-2 minutes).
4. When all of the meat is cooked, cover the bottom half of the rolls with slices of provolone cheese.
5. Combine the mushrooms/onions/peppers mix with the meat in the griddle and mix together with your spatula. Pile the filling on top of the cheese on each bread slice.
6. Place the top half of the bread and place tooth picks in each sandwich. The heat from the meat and onions will melt the cheese.
7. Cut and separate the sandwiches. Serve immediately.

Makes 2-4 servings.