Prep 15 mins
Cook 20 mins
My mom got this recipe years ago from a restaurant in Sacramento. The flavor of the olive oil really stands out, so use the good stuff.
- 3 tablespoons olive oil
- 1 lb top sirloin steak, cut into bite size strips
- 1 medium onion, slivered
- 1 green pepper, cut into strips
- 1 garlic clove, crushed
- 6 hoagie rolls
- 1⁄4-1⁄2 cup olive oil
- 1 cup ripe tomatoes, chopped small
- Preheat the broiler or toaster oven.
- Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown.
- Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes.
- Add garlic. Cook for one minute more.
- Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler.
- Pile meat mixture on rolls, and top with chopped tomatoes. Yum!
I was searching the Internet for a copy cat recipe for Tony Baloney's pepper steak sandwiches. It's a tiny family run gem in Sacramento where I lived years ago. This is spot on the recipe. No doubt in my mind. Man I miss that place!
Very good sandwich. I opted to cook the green pepper and onion first, then set them aside to drain. Added the garlic and beef and cooked until medium rare, then added the green pepper and onion back to the skillet for serving. Loved the olive oil brushed on the bread, made it a lovely golden brown.