INGREDIENTS:3-½ lbs. beef top sirloin, 1-½ in. thick 2-3/4 fl. oz. olive oil 1-½ fl. oz. balsamic vinegar 1-½ tsp. black pepper 1-½ tsp. garlic, fresh, minced 1-½ tsp. salt 3/4 tsp. sugar 40 oz. RoastWorks Flame-Roasted Peppers & Onions 5-½ fl. oz. olive oil 22 oz. Provolone cheese, sliced (3/4 oz. per slice) 11 submarine rolls, spilt, grilled/toastedDIRECTIONS:Partially freeze top sirloin and slice paper thin. Combine beef, olive oil, vinegar, black pepper, garlic, salt and sugar in ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.