Prep 20 mins
Cook 45 mins
The peppers are so tasty and colorful
- 1 lb shell sirloin or 1 lb rib eye steak, well trimmed and boneless
- 1⁄4 cup extra virgin olive oil
- 2 garlic cloves, peeled
- 1 vidalia onions or 1 other sweet onion, halved and thinly sliced
- fine sea salt, to taste
- fresh ground black pepper, to taste
- 4 -6 red peppers, green, yellow and orange, seeded and quartered
- 4 hoagie rolls, halved lengthwise
- balsamic vinegar
- 1⁄4 lb fontina, mozzarella or 1⁄4 lb provolone cheese, thinly sliced
- 16 slices pickled jalapeno peppers
- Slice the beef thinly.
- Heat 2 tablespoons of the olive oil in a heavy bottomed pan over low heat.
- Put in the garlic and onions, season with salt and pepper, and cook until nicely softened and lightly carmelized, but not browned, about 20 minutes.
- Transfer the onions to a bowl and set aside.
- Add the peppers to the pan, season with additional salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions.
- Discard garlic cloves if desired. Keep the onion and peppers covered and warm.
- Heat the remaining olive oil in the pan over medium heat.
- Add the beef in batches and lightly brown, season with salt and pepper while cooking, and adding additional oil if needed.
- Remove a little of the doughy inside of each hoagie roll, then drizzle lightly with oil, a splash of vinegar and a pinch of salt and pepper.
- Put one quarter of the beef inside each roll, top with onions and peppers, add optional sliced jalapeno if brave like me. Finish this with several slices of cheese. Wrap tightly in wrap and slice diagonally in half, and serve.