• Core, then cut pepper into 1/2-inch slices.
• Halve rolls.
• Pat steaks dry with paper towels. Sprinkle half the Italian Seasoning (use all for 4 ppl) all over steaks, then season with salt and pepper. Set aside.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, to taste.
• Transfer veggies to a plate.

• Add 1/2 tbsp (1 tbsp) oil, then steaks to the same pan. Sear until golden-brown, 1-2 min per side. 
• Remove the pan from heat, then transfer steaks to a foil-lined baking sheet.
• Broil in the middle of the oven until cooked to desired doneness, 4-7 min.**

• Meanwhile, whisk together half the balsamic glaze and 1 tbsp (2 tbsp) oil in a large bowl.

• Thinly slice steaks.
• Remove foil from the baking sheet (from step 3), then arrange rolls on the unlined sheet, cut-side up.
• Spread mayo over rolls.
• Stack steak on bottom rolls, then drizzle with remaining balsamic glaze.
• Arrange half the veggies on top, then sprinkle cheese over veggies.
• Broil in the middle of the oven until cheese melts, 1-2 min. (TIP:  Keep an eye on them so they don't burn.) 

• Meanwhile, add spring mix and remaining veggies to the bowl with dressing. Season with salt and pepper, then toss to combine.
• When cheese is melted, close sandwiches with top rolls.
• Divide sandwiches and salad between plates.

If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.