Ingredients:
1 large white onions, chopped
1 green bell peppers, julienned
1 red bell peppers, julienned
1 1/2 lbs beef tenderloin or 1 1/2 lbs New York strip steaks, sliced paper thin
8 slices provolone cheese ( smoked preferred)
4 soft hoagie rolls or 4 soft French baguettes
oil, for sauteeing
Directions:
Preheat oven to 350 degrees.
Either have your butcher slice the meat or freeze meat for 30 minutes so that it is easier to slice very thin.
Heat a large saute pan over medium high heat and saute all of the vegetables together until they are soft and caramelized.
Keep warm In a large cast iron pan or a griddle over medium high heat saute the beef slices very quickly.
Lay just enough of the slices to cover the bottom of your pan.
As you finish filling the pan it will be time to turn the first pieces over.
When the meat is browned, but not crisp, remove to a plate and continue with remaining meat.
When all of the meat is cooked, place the rolls on a sheet pan, fill with beef and vegetables, top with cheese and put sheet pan into the oven until the cheese is melted and bubbly- about 15 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.