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Peperonata Cheese Steak Sandwich

INGREDIENTS:3-½ lbs. beef top sirloin, 1-½ in. thick
2-3/4 fl. oz. olive oil
1-½ fl. oz. balsamic vinegar
1-½ tsp. black pepper
1-½ tsp. garlic, fresh, minced
1-½ tsp. salt
3/4 tsp. sugar
40 oz. RoastWorks Flame-Roasted Peppers & Onions
5-½ fl. oz. olive oil
22 oz. Provolone cheese, sliced (3/4 oz. per slice)
11 submarine rolls, spilt, grilled/toastedDIRECTIONS:Partially freeze top sirloin and slice paper thin. Combine beef, olive oil, vinegar, black pepper, garlic, salt and sugar in stainless bowl.

Blend and marinate for at least 3 hours in refrigerator.

For each sandwich, place ¼ fl. oz. olive oil on 375°F grill along with 5-½ oz. of beef. Place 3-½ oz. Flame-Roasted Peppers & Onions with ¼ fl. oz. olive oil on grill. When moisture has evaporated from peppers, combine with meat and 2 slices each of provolone to top and melt. With spatula, scoop onto toasted roll.SERVINGS:11 sandwiches