Steak Bomb Sandwich

Steps

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1. 1
   Slice the onion into 1/4-inch-thick slices. Stem, seed, and slice the red bell pepper into 1/4-inch-thick slices. Stem the mushrooms, halve them, and slice thinly. Place mushrooms and peppers together in the same bowl.
   ▶ ≈0:42
2. 2
   Measure out 1.5 ounces of thinly sliced Genoa salami and set aside. Cut 1 pound of sirloin steak tips into 3/4-inch pieces, trimming any connective tissue or excess fat.
   ▶ ≈1:26
3. 3
   Heat 2 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onion slices and cook for about 4 minutes until they begin to brown.
   ▶ ≈2:13
4. 4
   Add the mushrooms and peppers to the skillet, sprinkle with 1 teaspoon of Lawry's seasoning salt, and cook for about 6 minutes until all vegetables are softened and cooked through. Transfer to a bowl.
   ▶ ≈2:34
5. 5
   Split 4 sub rolls while keeping them together on one side. Place on the middle rack of a preheated 400-degree oven and toast for about 5 minutes until the edges begin to turn golden-brown.
   ▶ ≈3:07
6. 6
   Spread about 1.5 tablespoons of mayonnaise on the interior of each roll (6 tablespoons total).
   ▶ ≈3:40
7. 7
   Heat 1 teaspoon of vegetable oil in a skillet over medium-high heat until it just begins to smoke. Place the steak pieces in a single layer without stirring for about 5 minutes until medium doneness. Sprinkle with 1 teaspoon of Lawry's seasoning salt and then scatter the Genoa salami pieces over the top.
   ▶ ≈4:06
8. 8
   Add the cooked vegetables to the pan with the steak and stir everything together to combine evenly.
   ▶ ≈4:48
9. 9
   Divide the steak and vegetable mixture evenly among the toasted rolls and top each with 2 slices of American cheese.
   ▶ ≈5:04
10. 10
    Place the assembled sandwiches back in the 400-degree oven for about 1 minute until the cheese is melted.
    ▶ ≈5:28