chuck steak, sliced thin
dill pickles, sliced
banana pepper rings, pickled
sliced jalapenos, pickled
black olives, sliced
red onion, sliced thin
green pepper, sliced thin
beano’s original submarine dressing
apple cider vinegar
mustard or deli or dijon mustard (optional)
Cut hoagie rolls in half lengthwise, and butter both sides of the bread. Lay the steak on a griddle, season with salt and pepper, and cook until done. While the steak is finishing, put the buttered rolls under the broiler to toast until golden. When the steak is done, assemble the sandwiches thusly:
Lay steak on the bottom half of a hoagie roll. Cover with provolone cheese and return to broiler until cheese melts. Remove from oven.
Spread mayonnaise on the top half of a hoagie roll. Top the steak and cheese half with any of the vegetables or pickles that you desire, then sprinkle sub dressing or vinegar over the toppings. Top with the hoagie roll, and enjoy!