- Eye Fillet (250g – makes 2 sandwiches) you can use another cut but you’ll be a phony
- Martin’s Hoagie Buns or a substitute. Most supermarkets have a long hoagie style bun.
- FRANK'S RedHot® Original Cayenne Pepper Sauce
- 200 g Provolone cheese (Colby is a substitute in Australia)
- 1 x large onion (brown or white)
- 1 x capsicum (optional)
- 6 x mushrooms (optional)
- salt & pepper
- 45 ml Olive Oil
- Put the steak in the freezer for about 20 minutes. The idea behind chilling the steak is to make it easier to slice thinly (the most crucial part of this whole process).
- Start chopping the onion (optional capsicum and mushroom). The size you chop is entirely up to you. I diced my onions and left the capsicum in strips like the steak will be.
- Remove the steak from the freezer and hopefully, it's nice and firm. Slice thinly, about 3mm slices should be the aim. Season the sliced steak with salt and pepper.
- Add the olive oil into a skillet, frying pan or BBQ and fire it right up. Add the diced onion (and capsicum and mushroom) to the olive oil and fry until browned.
- Toast the bun (here is where I added the mayo and Frank’s RedHot as a spread on the bun.
- Add the beef and a heap of Frank’s RedHot to the onion and fry it quickly until meat is brown. Add the sliced provolone to the cooked beef stirring until it melts.
- Place the filling into the toasted buns, and top with more Frank’s RedHot.