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 ...

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