Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1
medium onion, halved and cut into 1/4-inch slices
1
medium green bell pepper, cut into 1/4-inch strips
1
package (8 oz) sliced baby bella mushrooms
1/4
cup vegetable oil
2
tablespoons Montreal steak seasoning
1 1/3
lb beef flank steak
1
cup shredded provolone and mozzarella cheese blend (4 oz)
Preparation
Heat oven to 350°F. Bake biscuits as directed on can. Set aside.
Position oven rack 4 inches from broiler. Set oven control to broil. Line 18x13x1-inch rimmed sheet pan with heavy-duty foil; spray with cooking spray.
In large bowl, toss onion, pepper, mushrooms, 2 tablespoons of the vegetable oil and 1 tablespoon of the steak seasoning; mix until evenly coated. Transfer vegetable mixture to sheet pan in single layer, allowing room for steak. In same bowl, add remaining 2 tablespoons oil and remaining 1 tablespoon steak seasoning. Add steak; rub mixture into steak. Transfer steak to pan with vegetables.
Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil, and let stand 5 minutes. Stir vegetables, and return to oven 3 to 4 minutes or until vegetables are tender.
Thinly slice steak into strips on the bias, against the grain. Cut longer strips in half. Return to pan with vegetables, mixing to combine. Top with shredded cheese; return to oven 1 to 2 minutes or until cheese is melted.
To assemble sandwiches: Split biscuits; top biscuit halves with beef, cheese and vegetable mixture, and top with remaining biscuit halves.
