• Before starting, preheat the broiler to high. Wash and dry all produce.
• Core, then cut pepper into 1/2-inch slices. 
• Halve buns. 
• Pat steaks dry with paper towels. Sprinkle both sides of steak with half the Italian Seasoning (use all for 4 servings), then season with salt and pepper. Set aside.

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

• To the same pan, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear for 1-2 min per side, until golden. 
• Remove the pan from heat, then transfer steaks to a foil-lined baking sheet.
• Broil in the middle of the oven for 4-7 min, until cooked to desired doneness.**
• Once steaks are cooked, transfer to a plate and let rest for 2-3 min.

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

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

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

If you've opted for double striploin steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.