Cheesesteaks with Peppers and Onions
Roast the beef for these cheesesteaks in advance, then assemble with caramelized onions, peppers, and melted provolone just before your guests arrive.
For roast beef:
- 1 tablespoon(s) kosher salt
- 1 teaspoon(s) dried lavender or herbes de Provence
- 2 tablespoon(s) coffee
- 1 tablespoon(s) sweet paprika
- 1 1/2 teaspoon(s) smoked paprika
- 1 piece(s) (2 1/2-pound) boneless beef top round
For the sandwiches:
- 2 tablespoon(s) olive oil
- 1 large white onion, thinly sliced
- 1 red bell pepper, stemmed, cored, and thinly sliced
- 1 yellow bell pepper, stemmed, cored, and thinly sliced
- 1 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 4 tablespoon(s) (1/2 stick) butter, divided
- 6 hoagie rolls, split
- 6 slice(s) Provolone cheese
- 2 cup(s) shredded iceberg lettuce (optional)
- To make roast beef: Preheat oven to 350 degrees. Pulse salt and lavender together in a spice grinder or blender until finely ground; transfer to a medium bowl. Alternatively, crush the lavender together with the salt in a small bowl using your fingers or the back of a spoon. Add in coffee and both paprikas.
- Rub coffee mixture over entire surface of top round, then arrange on a rack in a roasting pan and roast until a meat thermometer inserted in the thickest part of the beef registers 125 degrees, about 1 hour. Let cool 1 hour, then cover and chill until completely cold, 4 hours. Slice against the grain as thinly as possible.
- To make sandwiches: Heat oil in a large skillet over medium heat. Add onion and peppers and cook, stirring occasionally, until softened and just caramelized, about 15 minutes; add salt and pepper. Meanwhile, working in batches, melt about 1 teaspoon butter per roll in a large skillet over medium-high heat. Brown cut sides of rolls until toasted and golden, 1 to 2 minutes; transfer to a plate. Repeat with rest of butter and rolls.
- Return skillet to heat and melt remaining 2 tablespoons butter. Working in 2 batches, add sliced beef and cook, tossing occasionally, until browned, 3 to 4 minutes. Return all beef to skillet. Scatter onion and peppers over beef, then top with cheese and cook, without stirring, until cheese melts, 2 to 3 minutes more. Transfer beef mixture to rolls and top with lettuce, if using.