INGREDIENTS:3 ½ lbs. beef top sirloin, 1-½ inch 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, split, grilled/toasted DIRECTIONS:Partially freeze top sirloin and slice paper thin. Combine beef, olive oil, vinegar, black pepper, garlic, salt and sugar in ...
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