Beef round strips sandwhich with bell peppers, smoked provolone, spinach and Duke’s mayo on French bread.

Beef round strips were marinated in red wine vinegar, olive oil, Worcestershire sauce, dried basil, oregano, thyme, salt, black pepper, and cornstarch.

Meat and bell peppers were cooked in a frying pan with vegetable oil and deglazed with beef broth. Came out super tasty.