2 large zucchinis, quartered lengthwise, then sliced ¼ inch thick
8 ounces white button mushrooms, thinly sliced
Kosher salt
Freshly ground black pepper
1 tablespoons vegetable oil
1 ½ pound rib eye steak, cut into cubes
6 slices provolone
4 hoagie rolls
2 scallions, thinly sliced
Instructions
Combine all of the ingredients for the hibachi steak sauce in a small bowl. Refrigerate until ready to use.
Add 2 tablespoons of butter and 2 tablespoons of soy sauce to a large skillet set over medium high heat. Once the butter has completely melted, add the onion, zucchini, mushrooms, and season with salt and pepper - cook until tender, about 5-7 minutes. Taste and add more salt and pepper, if needed. Using a slotted spoon removed the veggies and place in a bowl. Set aside.
Poor off any liquid in the pan and wipe dry. Set the pan back over medium high heat and add 1 tablespoon of vegetable oil, 1 tablespoon butter, and 1 tablespoon soy sauce to the hot pan. Once the butter has completely melted, add the steak and sprinkle with salt and pepper. Cook until browned, about 2-3 minutes, stirring occasionally.
Add the veggies back to the pan with the steak, quickly toss, and then top with cheese. Lower the heat to medium-low and cover with a lid and allow the cheese to melt, about a 1 minute.
Using a spatula, scoop up the steak and veggie mix and place inside a hoagie roll. Drizzle with the hibachi sauce, sprinkle with scallions, and sever immediately.
Recipe by at https://hapanom.com/japanese-steak-sandwich-hibachi-steak-sauce/