Ingredients

• 1 pound top round London broil
• 3 tablespoons canola oil
• 2 medium onions, sliced
• 2 green peppers, cut into strips
• Kosher salt and freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 cup whole milk, warm
• 1 cup shredded provolone
• 1/4 teaspoon cayenne pepper
• Four 5-inch sub rolls, split

Browse by ingredient

Instructions

1. Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen.
2. Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
3. In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm.
4. With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce.