Nothing hits the spot like an open-faced sandwich done right. Sautéed mushrooms, bell peppers, and onions combine for hot, gooey goodness that won’t quit.
Heat a heavy griddle pan over medium heat. Wipe griddle with a drizzle of oil using a paper towel. Cook thinly-sliced steaks until brown but not crisp, about 2 minutes on each side. While browning, sprinkle them with garlic salt and pepper. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
Slice four, one-inch-thick vertical slices of KING'S HAWAIIAN round bread and lightly brush both sides of each with olive oil. In a separate pan or grill, toast each side at medium heat until golden brown (1-2 minutes).
When all of the meat is cooked, cover each bread slice with provolone cheese. Combine the mushrooms/onions/peppers mix with the meat in the griddle and mix together with your spatula. Pile the filling on top of the cheese on each bread slice. The heat from the meat and onions will melt the cheese.