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Preheat griddle side of grill pan or large cast-iron skillet over medium-high heat.
Char red pepper, blackening all of the skin, over flame on stove top or under broiler with oven door cracked to allow steam to escape. Place pepper in a bowl, cover tightly with plastic wrap and cool to handle. Seed pepper and slice.
Heat EVOO in a large skillet, a turn of the pan, over medium-high heat. Add bacon and crisp it up then add fresh chilies and garlic. Stir, add onions and cubanelle peppers, and cook to tender-crisp, 5 minutes, stirring frequently. Add sliced red bell peppers and reduce heat to low.
Drizzle meat with EVOO and cook 5 minutes on each side. Let stand a couple of minutes then thinly slice and toss meat back on hot griddle and season liberally with Homemade Smoky Steak Seasoning or smoked sweet paprika combined with Montreal Steak Seasoning. When meat browns, form a loose pile and cover with cheese pieces. Cover griddle pan with foil to melt cheese. Pile meat and melted cheese into toasted sub rolls and top with peppers and onions.