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1
Slice the beef on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape.
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2
Put the beef in the freezer for 30 to 45 minutes to firm it until tight but not frozen.
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3
Remove the plastic wrap and, working quickly; use an electric knife to slice the beef into paper-thin slices, almost shaving the beef.
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4
If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten, using a meat pounder.
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5
Once all the beef has been cut, refrigerate until the remaining ingredients are ready.
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6
Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat.
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7
Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes.
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8
Transfer the onions to a bowl and set aside.
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9
Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes.
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10
Transfer to the bowl with the onions.
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11
Keep the onions and peppers covered and warm.
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12
In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat.
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13
Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary.
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14
Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper.
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15
Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese.
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16
Cover with the top half of the bread.
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17
Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.
