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 bowl, blend and marinate for at least 3 hours.
FOR EACH SANDWICH: Place 1/4oz. olive oil on preheated 375°F grill along with 51/2 oz. of beef. Place 31/2 oz. RoastWorks Flame-Roasted Peppers & Onions with1/4oz. olive oil on grill. When moisture has evaporated from peppers, combine with the meat and add two slices of provolone to top and melt. With spatula scoop onto toasted roll.
YIELD: 11 servings