1/2 jar of Newman's Own® Marinara Sauce
2 tbsp olive oil
1 green pepper, sliced thin
1 onion sliced thin or diced
2 pounds rib eye steak or top round steak, shaved
6 hoagie rolls or baguettes (12 inches long)
12 slices of provolone cheese
salt and pepper
- Pour pasta sauce into saucepan and bring to simmer. On a large griddle or frying pan, sauté sliced pepper and onions in olive oil until soft, remove from pan and set aside. Do not wash pan.
- Add beef to pan, separating into slices and tearing into small pieces. Brown meat evenly and lower heat. Separate meat into 6 equal piles matching the size of the rolls. Salt and pepper to taste. Customize each pile to order, adding onions, peppers and spoonfuls of pasta sauce.
- Slice rolls 3/4 through, do not separate top and bottom completely. Place 2 slices of cheese on each pile and cover each pile with 1 opened roll. Place lid on pan, or cover griddle with foil for 2 - 4 minutes, until cheese is melted and rolls have softened.
- Remove from pan by placing spatula under meat and hand on top of roll. Add another spoonful of sauce to each sandwich.
