Cheesy Steak and Provolone Sandwiches with Tomato Jam

In 1 1/2-quart saucepan, heat tomatoes and honey to simmering over high heat. Cook 7 to 8 minutes, stirring frequently and pressing down on tomatoes with spatula, until thickened and liquid evaporates. Set aside to cool.

Meanwhile, rub steak with 1 teaspoon of the oil; rub in steak seasoning. Heat 12-inch nonstick skillet over medium-high heat. Add steak; cook 4 minutes on first side. Turn; cook 3 to 5 minutes or until steak reaches desired doneness, 145°F for medium-rare or 160°F for medium. Transfer to cutting board; cover with foil tent. Rest 5 minutes; thinly slice across the grain.

Wipe out skillet; return to medium heat, and add 2 teaspoons of the oil. Cook chard in oil 3 to 4 minutes, stirring frequently, until wilted. Add vinegar; stir 30 to 60 seconds or until absorbed.

Top 4 of the slices of bread each with 1 slice cheese and 1 tablespoon tomato jam. Top each with one-fourth of the chard. Top chard with sliced steak, then top with remaining bread.

Clean out skillet, and place over medium heat. Brush both sides of sandwiches with remaining 1 tablespoon oil. Cook sandwiches in 2 batches, 3 to 5 minutes, turning once, until cheese melts and bread is toasted. Serve with remaining tomato jam.