Pour olive oil into large skillet to 1/8 inch and heat until very hot.
Brown steak quickly in oil turning once, adding more oil if needed. Remove
from skillet and drain on paper towel.
Wipe out skillet and add a few tablespoons of (fresh) oil. Heat to very hot.
Chop garlic with salt and add chile peppers, lemon peel and rosemary.
Sauté briefly, then add tomato sauce and meat. Spoon sauce over meat and
simmer over low heat for at least 20 minutes.
Slather a bit of the sauce on the inside of the rolls.
Line the split rolls with cheese slices, if you want to.
Lift the meat out of the sauce and
stuff the rolls with the meat mixture.
Serve with various condiments of your own choice.
Contributor: junior trimmer
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