3 tbsp. olive oil
1 lb. sliced beef
1 onion, peeled and sliced
1⁄2 red pepper, seeded and sliced
1⁄2 green bell pepper, seeded and sliced
2 cloves garlic, peeled and sliced
1 tbsp. soy sauce
2 sub rolls
6 slices provolone
- Place the Copper Chef on high heat. When the pan is hot, add the olive oil and sear the beef.
- Remove the beef and set aside. Place the onions and red and green peppers into the Copper Chef. Sauté until tender. Add the garlic and cook for 3 more minutes.
- Add the beef back into the pan with the soy sauce. Stir. Remove from heat.
- Slice the sub rolls. Divide the beef into each sub roll. Top each with 3 slices of provolone cheese. Put under the broiler to melt before serving.
Eric’s Tip: In Philly they love the “cheese wiz” from a can drizzled on the meat. Feel free to skip the provolone and try the Philly way.