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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Got this out of this month's Everyday with Rachael Ray. They look so good! Ingredients:
7 tablespoons extra virgin olive oil |
1 lb beef tenderloin, cut into thin strips |
salt |
pepper |
2 large bell peppers, cut into thin strips |
2 onions, halved and thinly sliced |
16 dinner rolls, split |
1 1/2 cups provolone cheese, shredded |
Directions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat 3 tbsp olive oil over medium-high heat until rippling. Season the beef with salt and pepper. Increase heat to high and cook in skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to bowl.
3. In the same skillet, heat the remaining olive oil (about 1/4 cup) 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.
4. Place the roll bottoms on a large rimmed baking sheet and top each with the beef, pepper, and onion strips. Sprinkle with cheese.
5. Bake until the cheese is melted, about 6 minutes or so.
6. Transfer to a platter and cover with the roll tops. Share em and enjoy!
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