Total Time
20mins
Prep 10 mins
Cook 10 mins

Pepperoncini & red wine vinegar add a tangy spice that realy kicks this classic sandwich up a notch!

Ingredients Nutrition

Directions

  1. Slice meat into paper-thin strips, almost shaving it.
  2. Peel onion & slice paper-thin. Halve & seed bell peppers, and slice thinly.
  3. Warm 1/4 c oil in large skillet over medium heat. Add onion and bell peppers, cook 6-10 minutes, stirring frequently, until caramelized. Remove from skillet & set aside.
  4. Add meat, vinegar, 1/2 c juice from peppers & pepperoncini to skillet. Season with salt & pepper. Add more oil as needed. (I often split things between two skillets, as this is a lot of meat!).
  5. Cook until meat is lightly browned and cooked through, stirring often.
  6. Place sliced provolone on meat in skillet to melt then immediately transfer to sandwich roll & serve.

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