1/2 jar of Newman's Own® Marinara Sauce or Newman's Own® Organics 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.