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.