"My brother Jeff use to work for the original Pasquale's Pizza in Americus, Georgia which later closed. The stromboli steak sandwich was by far the best dish from the restaurant and addicting. It's sought after now. We have each over the years worked to perfect the recipe. This is my variation and I have added his notes. The amount of meat, bread and cheese will vary based upon how many sandwiches you are making. This is enough for 4 sandwiches. The directions allow for all ingredients finished at same time to serve hot."
Preheat oven to 350. Line a baking sheet with foil.
Heat cast iron skillet on medium high that has been oiled with olive oil. Do not heat to smoking.
Pound meat and Season with meat front and back with Lawrey's seasoned salt and lightly with Monterrey Steak Seasoning. (Optional if making brown gravy, Very lightly flour the meat with flour.)
Melt butter in separate small sauce pan with fresh garlic and garlic powder.
Leaving the bottom of hoagie still connected cut slits every inch across top of the roll. Using a pastry brush, brush bread generously coating entirely with the warm garlic butter. Lay open faced on the prepared baking sheet. This will allow the butter to soak the bread. Bread should be moist and soft.
Turn off the oven. Add bread to oven.
Sear the meat on the skillet until brown then flip and sear other side. Reduce heat and cover for a few minutes. Transfer meat to dish.
Take the bread out of the oven and add thin layer of mozzarella cheese to top and bottom. Put bread back into the oven until the cheese melts. (by the time you finish the sauce it will be ready).
In meat skillet, combine the sauces, scrapping the skillet and blending well.
Heat until bubbly. (Optional, add fresh or canned mushrooms for more mushroom flavor). Add meat back to sauce skillet to coat and warm.
Layer the meat on the cheese bread. Add about apex 2 Tbsp of sauce to each sandwich.