• 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 Herb Spice Blend (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 half the 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.
• Cut remaining peppers into 1/2-inch pieces.

• Thinly slice steaks.
• Remove foil from the baking sheet (from step 3), then arrange buns on the unlined sheet, cut-sides up.
• Stack steak on bottom buns, then drizzle with remaining balsamic glaze.
• Arrange veggies on top buns, then sprinkle with cheese.
• Broil for 1-2 min, in the middle of the oven, 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 peppers. 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 ribeye steak, cook in the same way the recipe instructs you to cook sirloin steak.