1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
250 g rare roast beef, sliced wafer thin or raw thinly sliced
1 red onion (thinly sliced)
1 green pepper (thinly sliced)
2 teaspoons garlic (minced)
250g provolone cheese (thinly sliced)
Extra virgin olive oil (for grilling)
Salt and pepper
1 tablespoon American mustard
1 tablespoon Mayonnaise
ketchup (optional topping)
Heat a griddle or a large sauté pan over medium-high heat.
When hot cover bottom with olive oil.
Add the onions and pepper and cook, stirring, until caramelised, which will take about 6 to 8 minutes.
Add the garlic, salt and pepper, and cook for about 30 seconds.
Then push the mixture off to one side of the griddle.
Add the meat to the hot part of the griddle.
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
Mix the meat and the caramelised onions and bell pepper together.
Divide into 2 portions, and top both portions with the cheese to melt.
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.