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Philly Cheesesteak Sandwich

4 crusty Italian Sub rolls (each approximately 6 long)
1 Tbsp. olive oil
10 ounces frozen steak (round or sirloin), partially thawed
1 Tbsp. olive oil
salt, pepper
1 yellow onion, chopped
1 green pepper, chopped
1 clove garlic, crushed
2 Tbsp. olive oil
3/4 cup grated mozzarella cheese
1-cup marinara sauce (canned)

In large skillet, heat 1 Tbsp. olive oil until hot. Put sub rolls,
split side down, in hot oil until crispy-brown on cut side only.
Repeat until all four rolls are toasted and set them aside. Slice
partially thawed steak into very thin (1/4 inch) strips. This is
much easier to do when the steak is frozen than if fully thawed.
Heat 1 Tbsp. olive oil in skillet, add steak and cook over medium
high heat for 5-7 minutes until cooked through and just beginning
to brown. Salt and pepper steak strips to taste and set aside. Keep
them warm in skillet or on a plate. Heat 2 Tbsp. olive oil in a
skillet. Saute onion, pepper and garlic slowly over low heat until
onions are very soft and beginning to caramelize, about 5 minutes.
Grate the cheese. Heat the marinara sauce on the stovetop or in
the microwave.

Assemble sandwiches: Pile 1/4 of steak strips on a toasted sub
roll. Top with 1/4 of onion/pepper mixture, 1/4 of the grated
cheese, and 1/4 of the marinara sauce. Repeat for all four sandwiches.
Serve with Italian pickled peppers.

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