Chopped Italian Sub

Make the most of Pre’s 2‑pack Petite Sirloin with these hearty Italian‑style hoagies. Each 10‑oz pack makes four generous sandwiches packed with classic deli flavors. Chop the steak and toppings on a large board using a cleaver or sharp chef’s knife. Pile everything into toasted deli rolls, devour.

Total Time: 15 min

Servings: 4

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Italian Sub Ingredients

• 1 10-ounce package Pre Petite Sirloin Steak

• 1 teaspoon kosher salt

• 1 teaspoon cooking oil

• 2 cups romaine lettuce, torn into large pieces

• 1 cup ripe cherry tomatoes, halved

• 1 small red onion, finely diced

• 1/2 cup banana peppers, drained

• 1/2 cup roasted red peppers, drained

• 1/4 cup pitted black olives

• 1 cup freshly grated sharp provolone cheese

• 4 soft submarine rolls

• Mayonnaise, Italian oil and vinegar dressing, Italian seasoning to finish sandwiches

Instructions:

1. Preheat oven to 350 °F. Open rolls and place on a baking pan with a wire rack. Toast the rolls until just crisp, about 5 to 7 minutes.

   
   

2. Remove steaks from package and blot with paper towel. With a sharp knife, cut each steak horzontially, though the center so you have 4 equal sized pieces.

   
   

3. Heat a cast-iron skillet over medium-high heat. Season both sides of the meat with the salt. Add the oil to the pan and add the steak pieces. Cook until meat begins to brown, about 2 minutes, then flip and cook for another 2 to 3 minutes. Remove steak from skillet and place on a large cutting board.

   
   

4. Roughly chop the meat and top with the lettuce, tomatoes, and onions. Chop until the mix is cut into small bite-sized pieces. Add the banana peppers, red peppers, and olives and give the mix another few chops. Add the cheese and toss the mix until well combined. Divide the mix in half, then in half again (you don't need to be super exact) and scoop each portion onto the toasted rolls. Top the sandwiches with a drizzle of mayonnaise, Italian dressing, and a sprinkle of Italian seasoning.