3/4 pound round steak, sliced thin
1/4 cup olive oil
6 cloves fresh garlic
Pinch of salt
2 dried hot chili peppers
1/2 peel lemon, cut into strips
2 sprigs fresh rosemary
2 (8 oz.) cans tomato sauce
4 torpedo rolls, partially split
Method
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.
Serves: 4
Subject: STEAK SANDWICHES 
