red onions, thinly sliced
pound flank steak, very thinly sliced against the grain into strips
ounces portobello mushroom caps, thinly sliced
whole wheat baguette (about 14 oz.), split, then sliced into 4 subs
slices provolone (about 4 oz.), halved
In a large nonstick skillet, heat 2 tsp. EVOO over medium-high heat. Add the onions and a pinch of salt and cook stirring, until softened, 5 to 7 minutes. Transfer to a plate. 2. In the same skillet, heat the remaining 1 tbsp. EVOO over medium-high heat. Add the steak and a pinch of salt; cook stirring until just lightly browned, 2 to 3 minutes. Transfer to a bowl and cover loosely with foil to keep warm. 3. In the same skillet, add the mushrooms and cook, undisturbed, until beginning to brown, 2 to 3 minutes. Sprinkle with a pinch of salt, toss, then cook until the mushrooms are browned, about 2 minutes. Stir in the beef, any juices from the bowl and 1/4 cup water. Cook until heated through, about 1 minutes. 4. Scoop some of the bread out of the cut sides of the baguette. Layer the bottoms with the steak and mushrom with the juices. Top with the onions and cheese; broil for 1 minutes to melt the cheese. Cover with the baguette tops.