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Peperonata Cheese Steak Sandwich

INGREDIENTS:3 ½ lbs. beef top sirloin, 1-½ inch thick
2 3/4 fl. oz. olive oil
1 ½ fl. oz. balsamic vinegar
1 ½ tsp. black pepper
1 ½ tsp. garlic, fresh, minced
1 ½ tsp. salt
3/4 tsp. sugar
40 oz. RoastWorks Flame-Roasted Peppers & Onions
5 ½ fl. oz. olive oil
22 oz. Provolone cheese, sliced (3/4 oz. per slice)
11 submarine rolls, split, grilled

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