Butcher Block Steak Provolone

Last week 2001 Billy and I had lunch at the Butcher Block Restaurant in Colonie .

After their delicious salad bar this sandwich du jour was Billy's choice for lunch. It made a

delicious quick dinner with a salad tonight after a day of busy housecleaning.

Makes 4 servings

• 2 Portuguese rolls, split lengthwise and toasted
• 1 clove garlic, halved
• 1 tbl extra virgin olive oil
• 1 med red onion, halved and cut in 1/4" slices
• 8 med-lg baby bella mushrooms, cut in 1/4" slices
• 12 oz flank steak, slivered against the grain
• 1 roasted red pepper, julienned
• 12 thin slices, provolone cheese
  
  

1. Rub cut side of garlic on the 4 roll halves and set rolls aside.
2. In hot oil, cook onion until crisp tender, remove from pan and set aside.
3. Cook mushrooms until crisp tender, remove from pan and set aside.
4. Cook flank steak for 30-60 seconds and remove from heat.
5. Place rolls on a foil lined bake sheet and layer the 4 roll halves as follows:

1/4 onions, 1/4 mushrooms, 1/4 steak, 1/4 red peppers and 3 slices of cheese on each of the 4 halves.

6. Place the bake sheet under the broiler and broil until cheese is lightly browned.
7.  

Editor’s note, their lunch was in 2001, June 2016 the building was torn down the restaurant having  previously closed a few years ago. My parents ate at the Butcher Block quite frequently it was one of their favorite restaurants. It had a wonderful soup and salad bar, mom and dad would fill up on that and take home their entree, having it that night for dinner.