Ingredients
7 tablespoons extra-virgin olive oil
500G beef tenderloin, cut into thin strips
Salt and pepper
2 large bell peppers, cut into thin strips
2 onions, halved and thinly sliced
16 dinner rolls, split
180gm provolone cheese, shredded (about 1 1/2 cups)
Directions
Preheat the oven to 190 degrees . In a large skillet, heat 3 tablespoons olive oil over medium-high heat until
rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes;
flip and cook for 2 minutes more. Transfer to a bowl.
In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season
with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.
Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with
the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.
