Steak and Onion Sandwich

• 12 lb flank steak
• 14 teaspoon salt (to taste)
• 14 teaspoon fresh ground black pepper (to taste)
• 2 teaspoons canola oil
• 2 tablespoons butter, divided
• 1 small yellow onion, thinly sliced
• 12 teaspoon sugar
• 1 cup sliced cremini mushrooms or 1 cup white button mushrooms
• 12 large green bell pepper, thinly sliced
• 2 tablespoons Worcestershire sauce
• 2 torpedo rolls, spit down the center
• 4 slices sharp provolone cheese

1. Season steak with salt and black pepper.
2. Warm oil in a large skillet over medium heat; add steak, and cook to desired doneness, about 2 minutes per side for medium-rare and 5 minutes per side for medium-well.
3. Transfer steak to a work surface; cover and let stand 5 minutes.
4. Melt 1 tablespoon of the butter in a separate large skillet over med-low heat; add onions, and sprinkle with sugar; cook until lightly browned, about 5 minutes.
5. Add mushrooms and peppers; cook 2-3 minutes, or until a few brown spots appear.
6. Add Worcestershire sauce and cook another 2-3 minutes; remove from heat.
7. Butter interior of rolls with remaining butter.
8. Place face down on a large skillet over medium heat and brown until crispy.
9. Meanwhile, slice cooked steak on the diagonal.
10. Lay 2 cheese slices onto an opened torpedo roll.
11. Top cheese with half the steak, then with half the vegetables.
12. Repeat for the second sandwich; serve hot.

flank steak, salt, ground black pepper, canola oil, butter, yellow onion, sugar, cremini mushrooms, green bell pepper, worcestershire sauce, torpedo rolls, provolone cheese

Taken from www.food.com/recipe/steak-and-onion-sandwich-490393 (may not work)