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18Ingredients
22Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. ribeye (may sub top sirloin or skirt steak, very thinly sliced*)
- olive oil
- 1 large onion (thinly sliced)
- 2 green bell peppers (thinly sliced)
- 1 poblano pepper (thinly sliced)
- 3/4 cup grated sharp cheddar cheese (freshly, or more to taste)
- 1/3 cup peppers (roughly chopped jarred cherry, pimento, optional)
- 8 cheese slices (Sargento Provolone)
- 4 hoagie rolls (soft)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. garlic (EACH, pwdr, onion pwdr, dried thyme, dried parsley)
- 1/4 tsp. pepper (EACH, red pepper flakes)
- 1 Tbsp. mayonnaise (Reserved Spiced, in directions)
- 1/2 cup mayonnaise
- hot sauce (to taste, optional)
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