Philly Cheesesteak Sub

Slice the New York strip steaks as thinly as possible. Season generously with salt and pepper.

In a bowl, whisk together balsamic vinegar, Worcestershire sauce, 1 tbsp Dijon mustard, sea salt, onion powder, chili powder, paprika, 1/2 tsp black pepper, garlic powder, and dried basil to create the marinade.

Place the sliced steak in a large zip-top bag, pour in the marinade, and massage to coat. Refrigerate for at least 2 hours.

Remove the steak from the refrigerator and let it come to room temperature for about 1 hour before cooking.

Preheat your oven to 350°F (175°C).

Heat olive oil in a large skillet over medium-high heat. Add the sliced green pepper and onion and sauté for about 3 minutes until softened. Remove from the skillet and set aside.

Add the marinated steak to the same skillet. Spread it in an even layer and let it sear for 2-3 minutes without stirring to get a good brown crust.

Stir the steak and continue to cook until browned all over.

Add the cooked peppers and onions back to the skillet. Stir to combine and cook for one more minute.

Sprinkle the shredded cheddar cheese over the steak mixture. Turn off the heat and stir until the cheese is melted and incorporated.

To make the sauce, combine mayonnaise, 1 tsp Dijon mustard, and a small amount (about 1 tbsp) of the leftover steak marinade in a small bowl. Mix well.

Split the French bread loaf lengthwise. Place it cut-side up on a baking sheet and toast under the broiler until golden brown.

Spread the prepared sauce on the inside of the toasted bread.

Pile the cheesesteak mixture onto the bread and top with the provolone cheese slices.

Place the sandwich in the preheated 350°F oven for 4 minutes, or until the provolone cheese is fully melted.

Remove from the oven and top with shredded lettuce, tomato slices, banana peppers, and pickles. Season the toppings with a little more salt and pepper.

Close the sandwich, cut in half, and serve immediately.