Cooking Instructions
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Step 1
If you don't have your butcher slice the sirloin. Pop the sirloin in the freezer for 20 minutes to make slicing easier. Be sure to slice against the grain – this will produce shorter muscle fibers, giving you a more tender bite.
Step 2
In a large bowl,
Garlic (3 cloves)
,
Yellow Onion (1/2)
,
Scallions (1 bunch)
Low-Sodium Soy Sauce (120 mL)
,
Sesame Oil (30 mL)
,
Dark Brown Sugar (40 g)
,
Freshly Ground Black Pepper (as needed)
and
Gochujang (15 g)
.
Step 3
In a large zip-top bag, add the
Sirloin Steak (905 g)
and mix well, making sure that each piece is thoroughly coated. Cover, refrigerate and allow to marinate for 2 hours.
Step 4
To caramelize onions, Melt the
Unsalted Butter (30 g)
and
Olive Oil (30 mL)
in a large saute pan over medium heat. Add the
Yellow Onions (3)
. Cook, stirring occasionally for 35 to 40 minutes until soft and caramelized.
Step 5
Add the
Balsamic Vinegar (15 mL)
and season with
Kosher Salt (to taste)
and pepper to taste. Toss to combine and set aside.
Step 6
Using a heavy-bottomed skillet over high heat, add a ¼ of the beef along with some of the marinade and toss to cook for about a minute.
Step 7
Form the beef into the approximate length of the hoagie roll. Top with a ¼ of the caramelized onions and ¼ of the grated
Provolone Cheese (340 g)
. Add a tablespoon of the reserved marinade. Cover the pan with a lid and cook about a minute.
Step 8
Slice your
Hoagie Rolls (4)
. Don't cut all the way through, you want it to open like a book.
Step 9
Using two spatulas, one on either side, scoop up the beef and place inside the hoagie rolls. Sprinkle with some
Crushed Red Pepper Flakes (to taste)
if desired. Serve immediately and enjoy!
