Boneless beef top loin or rib-eye steak
1 1/4 pounds, in one piece
2 tablespoons Olive oil
1 large yellow onion thinly sliced
1 red large seeded and thinly sliced red bell pepper
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Canola oil for cooking
6 ounces, thinly sliced provolone cheese
4 Crusty French or Italian rolls
Freeze the meat until it is firm but not frozen, about 1 hour. Using a sharp thin bladed knife, cut the meat across the grain into slices 1/4 inch thick.. Using a meat mallet, pound the meat until it is a uniform 1/8 inch or thinner. Cut into pieces about 3 - 4 inches.
Meanwhile, in a frying pay, heat the olive oil over medium heat. Add the onion and bell pepper and stir well. Cover, reduce the heat to medium low, and cook, stirring occasionally, until very tender, 23-30 minutes. Uncover and stir in the garlic. Cook until the garlic is tender, 2-3 minutes more. Season with salt and pepper. Set aside.
Preheat the broiler. Heat a large griddle or 2 frying pans over medium high heat until hot. Lightly oil the griddle, or add 1 tablespoon oil to each frying pan and tilt to coat the bottom evenly with the oil. Add the meat slices and cook until browned on the undersides, about 1 minute. Turn the meat slices and divide on the griddle into 4 equal mounds. Top each mound with the equal amount of the Provolone. Cook until the undersides of the mounds are browned and the cheese is beginning to melt, about 1 minute longer.
Meanwhile, place the rolls, split side up, on a baking sheet and toast in the broiler until lightly crisp, about 1 minute. Transfer the rolls to plates. Using a metal spatula, transfer each mound of beef and cheese into the toasted roll bottom. Spoon equal amounts of the onion-pepper mixture onto each mound, place the top of the roll on top and serve at once.
Note: if you want you can add Mozzarella, mild cheddar and Monterrey Jack cheese are all good choices to replace the provolone.