- 1 1/2 teaspoons smoked black pepper by McCormick (available in most large supermarkets)
- 1 teaspoon smoked sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried onion
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- OR
- 1 teaspoon of smoked sweet paprika combined with 2 tablespoons Montreal Steak Seasoning
- 1 large red bell pepper
- 1 tablespoon EVOO - Extra Virgin Olive Oil, plus some for drizzling
- 4 slices bacon, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 red chile pepper, long or Fresno or Italian cherry pepper, chopped
- 4 cloves garlic, thinly sliced
- 1 red onion, sliced 1/4 inch thick
- 2 cubanelle peppers, sliced lengthwise 1/4 inch thick
- 1 1/4- to 1 1/2-pound piece flank steak, brought up to room temperature
- 4 crusty hoagie rolls, toasted
- 1/2 pound deli-sliced provolone cheese, slices stacked and cut in half
Preparation
Preheat griddle side of grill pan or large cast-iron skillet over medium-high heat.
Char red pepper, blackening all of the skin, over flame on stove top or under broiler with oven door cracked to allow steam to escape. Place pepper in a bowl, cover tightly with plastic wrap and cool to handle. Seed pepper and slice.
Heat EVOO in a large skillet, a turn of the pan, over medium-high heat. Add bacon and crisp it up then add fresh chilies and garlic. Stir, add onions and cubanelle peppers, and cook to tender-crisp, 5 minutes, stirring frequently. Add sliced red bell peppers and reduce heat to low.
Drizzle meat with EVOO and cook 5 minutes on each side. Let stand a couple of minutes then thinly slice and toss meat back on hot griddle and season liberally with smoky grill seasoning. When meat browns, form a loose pile and cover with cheese pieces. Cover griddle pan with foil to melt cheese. Pile meat and melted cheese into toasted sub rolls and top with peppers and onions.
