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Peperonata Cheese Steak Sandwich 2005
Food Management Staff
November 1, 2005
1 Min Read
FM Staff
YIELD: 11 servings
3 1/2 lbs. beef top sirloin, 11/2" thick
23/4 oz. olive oil
11/2 oz. Balsamic vinegar
11/2 tsps. black pepper
11/2 tsps. garlic, fresh, minced
11/2 tsps salt
3/4 tsp sugar
40 oz. RoastWorks Flame-Roasted Peppers & Onions
5 1/2 oz. olive oil
22 oz. provolone cheese, sliced (3/4 oz. per slice)
11 submarine rolls, split, grilled/toasted
Partially freeze top sirloin and slice paper thin.
Combine beef, olive oil, vinegar, black pepper, garlic, salt and sugar in stainless bowl, blend and marinate for at least 3 hours.
FOR EACH SANDWICH: Place 1/4oz. olive oil on preheated 375°F grill along with 51/2 oz. of beef. Place 31/2 oz. RoastWorks Flame-Roasted Peppers & Onions with1/4oz. olive oil on grill. When moisture has evaporated from peppers, combine with the meat and add two slices of provolone to top and melt. With spatula scoop onto toasted roll.
Recipe and photo from Simplot
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