• 1-1/2 pounds top sirloin, shaved paper-thin
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons peanut oil
  • 1 onion, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 4 ounces fresh mushrooms, thinly sliced
  • 4 hoagie, po'boy, or Italian-style sandwich rolls, sliced lengthwise
  • 4 ounces provolone cheese, cut into 8 thin slices
  • 1/4 cup sliced pickled jalapeqo chiles
  • 8 pickled jalapeqo chiles, for garnish
  • Potato chips, for garnish (optional)


Season the sirloin with salt and pepper and set aside. Heat 2 tablespoons of the oil on a pancake-style griddle or in a heavy cast-iron skillet. Add the onion, bell pepper, and mushrooms to the hot pan, season with salt and pepper, and sauti over medium-high heat for about 3 minutes, until soft. Keep warm. Heat the remaining 2 tablespoons of oil on the griddle or in a skillet. Add the sirloin and sauti over medium heat for about 5 minutes, turning constantly, until cooked through. Keep warm. Toast the sandwich rolls on the griddle, remove, and place the bottom of each roll on a serving plate. Place the sautied meat on the bottom of the roll, top with the sautied onion mixture, and finish with the cheese slices. Sprinkle the jalapeqo slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapeqo and potato chips, if desired.

Makes 4 servings

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Submitted 6/13/05.
Source: The Steak Lover's "Companion," by Frederick J. Simon (Harper Collins Publi
Submitted By: Marlen
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