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1
Slice bell pepper and onion into thin slices
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2
Drizzle olive oil onto griddle and heat to medium-high.
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3
When griddle is heated add bell peppers and onions and saute until caramelized (about 6 minutes)
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4
Meanwhile, slice roast beef into strips. (set aside)
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5
Cut the French roll in half (I'm only making half in this tutorial so that's why it look so small)
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6
Mash the bread down in the center of each roll to create an indention, This will help the filling stay in better. Add a few slices of butter. Set aside.
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7
Once onions and bell peppers are tender add in 2 t. of minced garlic , a few shakes of black pepper and a sprinkling of salt. Cook for another minute.
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8
Push bell pepper and onion mixture to the side of the griddle and add the roast beef. Cook until no longer pink. (or if using packaged roast beef lunch meat just cook until heated)
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9
Meanwhile set the oven on BROIL and place your bread in for about 1-2 minutes per side. Remove from the oven when edges are golden brown. Watch it carefully, it will brown quick. (be sure to brown both sides)
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10
Mix beef, onions & peppers all together and divide into two servings. Place about 3-4 slices of provolone cheese on each serving & melt.
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11
When cheese is melted, use a spatula to flip in onto the toasted bread *note* now Floyd says that you shouldn't toast the bread just put it on the griddle, use two spatulas to lift the mixture onto the bread and then let the bread brown in the yummy oils on the griddle which will flavor the bread* Well my griddle is not big enough for all that. Sorry Floyd.
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12
Squeeze on some mayo & mustard, add a small bowl of marinara sauce on the side for dipping along with a dill pickle and you will be in Philly Cheese steak heaven!!
