YIELD: 11 servings 3 1/2 lbs. beef top sirloin, 11/2" thick 23/4 oz. olive oil 11/2 oz. Balsamic vinegar 11/2 tsps. black pepper 11/2 tsps. garlic, fresh, minced 11/2 tsps salt 3/4 tsp sugar 40 oz. RoastWorks Flame-Roasted Peppers & Onions 5 1/2 oz. olive oil 22 oz. provolone cheese, sliced (3/4 oz. per slice) 11 submarine rolls, split, grilled/toasted Partially freeze top sirloin and slice paper thin. Combine beef, olive oil, vinegar, black pepper, garlic, salt and sugar in stainless ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access 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’s FREE, easy and quick.