This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers—yum-o! When I’m up at my cabin, out in the sticks, I gotta make a knockoff for myself. (Michael, aka Mikey here, isn’t really from Philly. Rather I am referring to his riff on Philly’s famous cheese-steak sammies.)
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Slice the meat very thin with a sharp knife, working against the grain.
Step 2
Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all over—keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
Step 3
Preheat the broiler to high and place the rack on the second highest position. Arrange the split loaf of bread on a broiler pan and toast until evenly golden. Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.
Step 4
Add the wine to the softened vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to heat through for 2 to 3 minutes.
Step 5
Shred the cheese with a box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve.
