Ingredients
Ingredients per sandwich:
S. Rosen’s French Roll
1 Thin sliced steak, (We used the reasonably priced Round Sirloin Tip Steak Sliced Thin) salted, pounded and lightly drizzled with olive oil (cut into slices at angle/against the grain)
½ tsp Garlic powder per steak
1 Slice provolone cheese per steak
1 Skewer bell peppers, drizzled with Italian sub dressing or salt and olive oil.
Giardiniera relish
Mayo
Directions
1. Prep steak by seasoning with salt and garlic powder. Then using plastic wrap and a meat mallet, or similar, pound the steak thin. Note: This can be done a day in advance for an even more tender result.
2. Place large chunks of bell peppers on a skewer and brush with Italian sub dressing.
3. Start grilling the bell pepper skewer first over medium heat, turning regularly until you get a lovey char on the edges.
4. When the peppers are almost done, you're ready to cook the steak. Cook the steak on the hottest side of the grill.
5. Cook the steak on high heat, about 2 minutes on each side or until grill marks are present. Top with a slice of provolone cheese and turn off heat.
6. Remove the steak and peppers from the grill and let the steak sit for a few minutes, before cutting into strips.
7. To assemble the sandwich, spread the mayo and Giardiniera relish on the French roll and top with steak strips and peppers. Serve immediately and enjoy!