Sink your teeth into this hearty sandwich loaded with tender sirloin steak, sautéed peppers, and melted provolone. Served on a soft brioche bun with a rich mushroom demi-glace for dipping, it's the perfect comfort food to warm up those chilly fall nights.
3 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons dried oregano
1 teaspoon dried ground sage
1 package Pepper Trio Onions
2 tablespoon extra-virgin olive oil
12 slices provolone
Pat and dry beef, then rub all over with1 tablespoon olive oil.
In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef.
In a large nonstick skillet, heat 2 tablespoons of olive oil over medium/high heat. Add beef until cooked through or until the internal temperature at the thickest part reaches 135F on an instant-read thermometer.
Meanwhile, in a separate nonstick sauté pan, heat 2 tablespoon olive oil over medium/high heat. Sautee Pepper Trio Onions (HL) and garlic for about 7-8 minutes or until onions are translucent.
While the peppers/onions is cooking, follow the package instructions to heat Demi-Glace Mushroom Sauce and reserve warm until ready to serve.
Fill each Brioche Bun with beef and peppers/onion mixture, then top with provolone. Broil in oven until cheese is melty and golden brown, about 2-3 minutes.
Serve hot with a side of warm Demi-Glace Mushroom Sauce for dipping!
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