° a nice thick piece (depending on the number of guests) of striploin or sirloin of beef
° 2-3 onions
° olive oil
° submarine style breads
° a few pinches of dried oregano
° with salt and pepper flavor
° 2-3 per sandwich slices of provolone cheese
Put your piece of striploin or sirloin (or other nice piece of fairly marbled beef) in the freezer for 15-30 minutes, then cut into thin slices.
Butter the inside of your submarine buns and grill gently on a griddle or in a pan. Put aside.
Prepare the onions in rings or cubes. In a skillet, pour olive oil and cook the onions over medium heat, stirring occasionally, until golden brown and caramelized. Put aside.
Raise the heat to a fairly high heat, add a little oil, then sauté the steak slices quickly, in small portions, seasoning as you go and letting rest on a plate from one portion to the next .
Once all your meat has been sautéed, put the onions back in the pan (or even better, on the plancha), cover with slices of cheese and let it melt. Remove skillet from heat.
Place the open buns directly on the meat, cheese & onion filling and using a spatula, turn the sub, place on a plate and serve immediately. You wonder why you haven’t made this sandwich before.