Instructions

• Heat a large skillet over medium heat. Add 1 tablespoon extra-virgin olive oil, the 2 medium onions (thinly sliced) and the 1 medium green onion (sliced). Season with pepper. Cook, stirring occasionally, until the onions are soft and caramelized, about 7–10 minutes. Remove from heat and set the onion mixture aside.
• Preheat the grill to medium-high.
• Pat the 1 1/2 pounds sirloin steak dry. Season both sides with 1 teaspoon garlic salt and pepper to taste.
• Grill the steak on the preheated grill 2 minutes per side, or cook until your desired doneness. Adjust time as needed for thickness.
• Transfer the steak to a cutting board and let it rest 5 minutes. Then slice the steak thinly against the grain.
• If the 4 hoagie-style buns are not already toasted, toast them now (on the grill, in a toaster oven, or under the broiler) to your preference.
• Assemble the sandwiches: divide the sliced steak evenly among the 4 toasted hoagie buns, top each with some of the reserved onion mixture, then place 2 slices provolone cheese on each sandwich (8 slices total).
• To melt the cheese: either (a) place the assembled sandwiches on a baking sheet and broil on high for 30–90 seconds, watching closely until the cheese is fully melted, or (b) if you prefer, let the heat from the meat melt the cheese—close the top bun and wait 1–2 minutes.
• Serve the sandwiches with Mezzetta (as desired). If you prefer a carb-free option, omit the hoagie buns and use extra sliced green onion as indicated in the ingredient note.