Instructions

• Preheat the oven to 250°F (120°C).
• If desired, place the steak in the freezer for 15–20 minutes to firm it slightly (this makes it easier to slice thin). Meanwhile cut the 1/2 large white onion in half and thinly slice, and split the 2 hoagie rolls. Have the 4 slices of Havarti cheese ready.
• Slice the steak thinly across the grain, then roughly chop the slices. Season the steak pieces with salt and pepper to taste.
• Heat a non-stick skillet over medium-high heat and add 2 tablespoons butter. Let the butter melt and sizzle but not burn.
• Add the sliced onion to the skillet and cook, stirring occasionally, for 5–8 minutes or until the onions are softened and translucent.
• Push the onions to the side (or mix them with the steak as space allows), add the seasoned steak pieces to the skillet, and cook for 2–4 minutes, stirring or turning occasionally, until the steak is cooked through but still has a little pink.
• Divide the meat-and-onion mixture into two equal portions in the skillet (push one portion to one side and the other to the opposite side). Place 2 slices of Havarti over each portion, cover the skillet with a lid, and let the cheese melt for 1–2 minutes.
• Carefully transfer each cheesy meat portion into a split hoagie roll. Wrap each sandwich tightly in aluminum foil, place them on a baking sheet, and bake in the preheated oven for 10–15 minutes, or until the sandwiches are warmed through.
• Remove from the oven, unwrap, and serve immediately.