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Sunday supper and more

Steak and cheese subs

(Karoline Boehm Goodnick for the boston globe)
November 9, 2011

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Serves 4

4  hoagie or sub rolls, partially split lengthwise 

2  teaspoons canola oil 

1 1/2  cups cooked peppers and onions  

4  pieces cooked round steak, thinly sliced 

 Salt and pepper, to taste 

8  slices provolone  

1/2  cup pepperoncini (for garnish) 

1. Set the oven at 350 degrees. On a rimmed baking sheet, warm the rolls for 3 to 5 minutes or until hot.

2. In a large skillet over medium high heat, heat the canola oil. Add the pepper mixture and cook, stirring often, for 3 minutes. Add the meat, and cook 3 minutes more or until hot. Taste for seasoning, and add salt and pepper, if you like.

3. Lay 2 slices of provolone in each bun. Top with meat and pepper mixture. Garnish with pepperoncini. Serve with pickles.