Instructions

• Make the marinade and Spiced Mayonnaise: Whisk together 2 tablespoons Dijon mustard, 2 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/4 teaspoon pepper, and 1/4 teaspoon red pepper flakes in a bowl or a Ziploc bag. Remove 1 tablespoon of this mixture and stir it into 1/2 cup mayonnaise to make the Spiced Mayonnaise. Add hot sauce to the Spiced Mayonnaise if desired, then refrigerate the Spiced Mayonnaise and keep the remaining marinade for the steak.
• Marinate the steak: Place 1 1/2 lbs very thinly sliced ribeye (or substitute top sirloin or skirt steak) in the bag with the remaining marinade. Seal and refrigerate for 6 hours or overnight. Remove the steak from the refrigerator 20–30 minutes before cooking.
• Prepare the rolls: Preheat the oven to 400°F. Slice each of the 4 soft hoagie rolls in half horizontally and hollow out the top and bottom halves, leaving about a 1/2-inch shell.
• Cook the steak: Heat 1 teaspoon olive oil in a large cast-iron (or heavy) skillet over medium-high heat until hot. Pat excess marinade off the steak slices, add the steak to the skillet, and cook without stirring for 1 minute. Then stir and continue cooking, breaking the meat up with a spatula, until the steak is no longer pink, about 1–2 minutes total. Transfer the cooked steak to a paper towel–lined plate and drain off any accumulated liquid from the skillet.
• Sauté the vegetables: Wipe out the skillet, then heat 1 tablespoon olive oil over medium-high heat. Add 1 large thinly sliced yellow onion, 2 thinly sliced green bell peppers, and 1 thinly sliced poblano pepper. Cook, stirring occasionally, until the vegetables are softened, about 6–8 minutes.
• Combine steak, veggies, and cheeses: Return the cooked steak to the skillet with the vegetables. Add 3/4 cup freshly grated sharp cheddar cheese, 1 tablespoon of the Spiced Mayonnaise you reserved, 1/3 cup roughly chopped jarred sweet cherry peppers (optional), and 2–6 tablespoons diced jarred hot cherry peppers (optional). Stir just until the mixture is warmed through and the cheddar begins to melt, about 1 minute. Taste and adjust seasoning with additional salt and pepper if needed.
• Assemble the hoagies: Spread the remaining Spiced Mayonnaise on both the top and bottom halves of each hoagie roll. Evenly divide the beef-and-vegetable mixture among the 4 bottom buns. Top each portion with 2 provolone cheese slices.
• Melt the cheese and serve: Place the open-faced hoagies on a baking sheet and bake at 400°F for about 5 minutes, or until the provolone is completely melted. Replace the top buns, serve immediately, and enjoy.