Anyhow, I found this recipe by David Zinczenko and thought I could make it at home. It turned out pretty good. I like that he gives alternatives too...a quick way and a slow way to make this sandwich. I'm sure it saves calories too. It seems like a restaurant can somehow make an egg have 400 calories instead of 70!
1 can (8oz) tomato sauce
1/2 cup beef broth
2 Tbl worcestershire
2 dashes hot sauce
3 Tbl mesquite seasoning
4 thinly sliced top round steaks (about 12 oz)
1 bell pepper, sliced into strips
1 onion, sliced
4 hoagie rolls or hot dog buns
4 slices provolone cheese
- mix the tomato sauce, broth, worcestershire, hot sauce, and 1 Tbl of mesquite seasoning in a resealable bag. Marinated the meat in the refrigerator for 30-60 minutes.
- Remove the steaks from the bag and shake teh rest of the mesquite seasoning onto both sides. Save the marinade.
- Coat a skillet with cooking spray and place over medium heat. Add peppers and onions. Cook, basting with some marinade for about 5 minutes or until soft.
- Grill steaks over medium-high heat for about 3 minutes per side. Baste with the marinade. Cut the meat into strips. Boil the rest of the marinade in for about 5 minutes.
- Divide the meat, peppers, and onions among the rolls. Top with cheese, a little marinade, and the pepper rings.
For a quicker version, Try this:
1 onion, sliced
2 bell pepper, sliced
2/3 cup hot salsa
4 hoagie rolls
3/4 lb thinly sliced deli roast beef
1/2 cup shredded cheddar
- Cook onion and bell pepper until tender. Add salsa and heat until warm.
- Put the sandwich together by stacking beef, veggies, and cheese on the rolls. Warm in the microwave for 1-2 minutes or until the cheese melts.