Phil’s Pepperoni Pizza Steak

One of my early cooking experiences was making steak sandwiches with my best friend Phil, in his mother’s rowhouse kitchen when we were about 12. Once the steak was done we dropped in some pepperoni and leftover pasta sauce, and created a perfect pizza steak. Phil has lived down Yuma way for almost 40 years now, and I finally made it to Arizona in 2008.

Ingredients
1 lb ribeye (approximate)
2 Amoroso or similar rolls
½ red pepper sliced and chopped
½ yellow onion sliced and chopped
4 oz mushrooms sliced
4-6 slices provolone
2 cloves garlic minced
1 shallot chopped
4 pieces deli pepperoni cut into quarters (or 10-12 slices stick pepperoni)
6-8 oz leftover pizza sauce (or pasta sauce)
2 cherry peppers, seeds removed and chopped
3 tbsp olive oil

Keep the meat very cold until just before slicing, then cut into 1/8” wide slices, then cut into pieces. Season with salt and pepper and set aside.
On a griddle or large pan heat 1 tbsp olive oil and drop in the chopped garlic. Lay the two rolls downside in the pan and use a weight, if possible, heat until browned. Once browned turn over to heat the outside. Remove to plates, then add the provolone equally to each roll.
In a hot cast iron pan add one tbsp olive oil then the shallot, mushrooms, onions, and red peppers. Cook until the pepper starts changing color and the mushrooms give up some liquid. Move the vegetables to the outside, drop in the last tbsp of olive oil and meat, allowing that to cook until it starts to brown. Stir often and do not overcook!
Next drop in the pepperoni and stir, then a minute later the tomato sauce and continue to cook until coated and reduced a bit (about 2 minutes). Remove from the heat. Using tongs remove from the pan and fill each roll. Garnish with cherry peppers, cut in half and serve.
Sliced deli pepperoni or stick pepperoni can be used, and mozzarella can be added if desired, we just like provolone by itself.