Steak & King's Hawaiian Bread
Ingredients
2 teaspoons olive oil
1 ½ pounds lean beef tenderloin or sirloin, sliced very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese
1 16 oz. King's Hawaiian Sweet Bread round loaf
Directions
Heat a heavy griddle pan over medium heat. Wipe griddle with a drizzle of oil using a paper towel. Cook thinly-sliced steaks until brown but not crisp, about 2 minutes on each side. While browning, sprinkle them with garlic salt and pepper. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
Carefully remove the entire 12-pack of rolls from the packaging without separating any rolls. Make one horizontal slice through the entire dozen, separating the tops from the bottoms. Brush the insides with olive oil. On a separate pan or grill, toast each side at medium heat until golden brown (1-2 minutes).
When all of the meat is cooked, cover the bottom half of the rolls with slices of provolone cheese. Combine the mushrooms/onions/peppers mix with the meat in the griddle and mix together with your spatula. Pile the filling on top of the cheese on each bread slice. Place the top half of the bread and place tooth picks in each sandwich. The heat from the meat and onions will melt the cheese. Cut and separate the sandwiches. Serve immediately.
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