• 2 tablespoons butter, divided
• ¼ medium onion, sliced
• 4 large fresh mushrooms, sliced
• ¼ green bell pepper, sliced into long strips
• 1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
• 3 tablespoons chopped pickled hot peppers
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• 2 slices sharp Cheddar cheese
• ⅓ French baguette, cut in half lengthwise

Directions

1. Gather all ingredients.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside.
3. Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through.
4. Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt.
5. Scoop mixture into sliced baguette; pour some of the juices on top.

Tips

You can’t go wrong with a nice tender New York steak, but I tend to look for the cheap steaks with some nice marbling.

If you have time, freeze the steak. Then, with your sharpest knife, slice the frozen steak as thin as you can.