A Montreal-style steak and pepperoni sub features homemade submarine bread made from pizza dough, topped with seared New York strip steak, pepperoni, caramelized onions, and melted mozzarella. The key to this classic lies in the quick pan-sear of thin steak and the layered cheese technique.
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On a floured surface, take the pizza dough and shape it into a long log, about 14 inches long. Pinch the seam closed.
Let the shaped dough rest and proof for 15 minutes.
Bake the bread in an oven for 5-6 minutes until golden brown.
Remove the bread from the oven and let it cool on a rack for about 10 minutes.
While the bread cools, prepare your ingredients. Thinly slice the steak if you haven't already.
Slice the cooled bread loaf lengthwise, but not all the way through, to create a hinge.
Layer half of the sliced mozzarella cheese on the bottom half of the bread.
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the sliced onions, season with salt and pepper, and sauté until softened.
Add the sliced pepperoni to the pan and cook for a minute.
Add the remaining tablespoon of oil, then add the thinly sliced steak to the pan. Season with more salt, pepper, and the Montreal steak spice.
Cook, stirring and breaking up the steak, until it's just cooked through. This will only take a minute or two.
Transfer the hot steak, pepperoni, and onion mixture directly into the prepared sub roll, on top of the cheese.
Top the hot filling with the remaining sliced mozzarella cheese.
Place the open-faced sub back in the oven for 3-4 minutes to melt the cheese until bubbly.
Remove the sub from the oven. Top generously with shredded iceberg lettuce.
Drizzle with the mayonnaise-based aioli, then top with sliced tomatoes. Season the tomatoes with a little more salt and pepper.
Cut the sub in half and serve immediately.
Best served immediately. Leftover sub can be wrapped and refrigerated up to 1 day; reheat gently in a 300°F oven for 5 minutes to soften the bread without drying it out.
Yes. Shape and proof the dough up to 2 hours ahead, or freeze it after shaping. Bake from room temperature (add 1-2 minutes if frozen). Assemble and serve the sub fresh after baking and cooling.
Slice thin enough to cook through in 1-2 minutes over medium-high heat. Partially freezing the raw steak for 30 minutes makes slicing easier and more uniform.
Combine equal parts garlic powder, onion powder, black pepper, and coriander seed, with a pinch of salt and red pepper flakes. The spice should be aromatic and slightly coarse.
New York strip is ideal for thin slicing and quick cooking. Ribeye or sirloin will work but may be greasier or require longer cooking if sliced thicker.
The first layer (step 7) acts as a barrier between bread and hot filling; the second layer (step 13) melts directly into the hot ingredients for maximum creaminess and pull.
