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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | Extra Virgin Olive Oil (First cold press) | 1 | slice, large (1/4" thick) | sliced very thinly | 1 | cup | Peppers, sweet, green | 3 | cloves | garlic minced | 2 | roasts (yield from 690g raw meat) | Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, | 1 | teaspoon | kosher salt | 1 | teaspoon | black pepper, freshly ground | 1 | cup | Chicken broth - fat free | 2 | tablespoons | sauce,worcestershire | 6 | rolls (small submarine, hoagie roll) | rolls | 8 | ounces | smoked provolone cheese |
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Steps
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Sequence
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Step
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| | 1 | Heat 1 tablespoon oil in a large skillet over medium heat; add onion, bell pepper and garlic. Cook, stirring, 10 minutes or until tender. | | 2 | Sprinkle meat with salt and pepper. Heat 1 tablespoon oil in same skillet over medium high heat; add steak, and cook 5 mintues or until browned. | | 3 | Add broth and worcestershire sauce; bring to a boil, reduce heat and simmer 15 minutes. | | 4 | Add onion mixture, and cook until heated through. | | 5 | Broil sub rolls until toasted; top with meat and veggie mixture and sliced cheese. Broil until cheese is melted. |
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