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Preheat the oven to broil.
Preheat a cast-iron skillet, griddle or grill pan over medium-high heat (for steak). Needs to be heated for awhile before cooking steak.
In a large skillet, heat a drizzle of olive oil over medium-high heat.
Add the butter and melt until foaming.
Add the mushrooms, onions, and green bell peppers and cook until browned, about 10 minutes; season with sea salt and pepper.
Stir in the shallots and thyme for 2 minutes.
Stir in the marsala (or sherry) and cook until almost evaporated, about 5 minutes.
Stir in the beef stock and keep at a low simmer.
Drizzle the steak with olive oil.
Cook on the preheated skillet, turning once, for 12 minutes for medium-rare. Cook longer for more well done.
Season the meat with sea salt and pepper and let rest for a few minutes.
Thinly slice the meat against the grain.
Toast the cut sides of the split buns under a hot broiler until deep golden.
Rub with the halved garlic, then drizzle with olive oil.
Layer the steak on the roll bottoms. Add a slice of provolone cheese and cover with mushroom mixture. Replace the roll tops and serve.
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 51.6 g
Carbohydrates 37.2 g
Iron 0.69 mg
Fiber 3.31 g
Calcium 7.10 mg
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