After School Specials

Back in the day, I would attend university in the evenings and keep my day job. When I got home after school, this is what I would make to eat as a late-night meal. This is why I dubbed them After School Specials. They are more commonly known as Steak Subs.

Ingredients:

6 Brioche hotdog buns with the inside brushed with a little olive oil

½ lb. thinly sliced steak

2 tbsp of olive oil

Salt & pepper to taste (when frying the steak)

12 slices of provolone cheese

3 thinly sliced on the vine tomatoes

Shredded iceberg lettuce from one head of lettuce

Sprinkled dried oregano, salt and pepper for topping

Directions:

Fry the steaks in the olive oil on medium heat just until cooked through. Add a drizzle of white wine and cook on low for 1 additional minute; set aside.

Pre-heat the oven on broil with the rack 7 ½ inches from the element. Cover a cookie sheet with foil and place the buns pen side up under the broiler.  Cook until just slightly browned.  Remove from the oven and divide the cooked steak among the buns.  Tope each bun with two slices of provolone cheese and place this back under the broiler until cheese is melted.  Turn oven the broiler and remove the buns from the oven.

Top with tomato on each bun and then with shredded lettuce.

 Sprinkle the tops with oregano, salt and pepper.

Serve warm.