How to make it

  • Mix wine through coarse pepper in a large, non-reactive shallow pan.
  • Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
  • Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
  • In a large, deep skillet over medium-low heat, melt the butter.
  • Add the onions and cook, stirring occasionally, until they are a rich golden colour – about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
  • Return the pan to the stove, raise the heat to medium-high and add the steak.
  • Cook, stirring, until halfway done, then add the onions, baby spinach and ¼ cup of the boiled marinade.
  • Stir well, cover and cook until spinach is wilted.
  • Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
  • Rub each cut side of each toasted bun half with the cut garlic cloves.
  • Spoon ¼ of the pan mixture onto one half of each bun and press down well.
  • If desired, serve boiled marinade alongside for dipping.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 897.2
    Total Fat: 39.3 g
    Cholesterol: 97.3 mg
    Sodium: 1,000.3 mg
    Total Carbs: 73.8 g
    Dietary Fiber: 4.8 g
    Protein: 50.3 g
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