12 teaspoon salt
2 green peppers, cut into 1/2 inch strips
2 medium onions, cut into 1/2 inch thick slices
1 lb beef top round steak, thinly sliced across the grain
12 teaspoon ground black pepper
1 cup monterey jack cheese, shredded
4 hoagie rolls, warmed
In nonstick, 12-inch skillet, heat 1 tbsp oil over med-high heat. Add peppers and onions, cook, stirring occasionally until lightly charred and tender, about 20 minutes. Transfer to plate; set aside. In bowl, toss beef with salt and pepper. Heat 1 tsp oil in same skillet over med-high heat until hot but not smoking. Place about half of beef in skillet (slices in single layer). Cook until charred, about 1 minute, turning once. Transfer beef to plate. Repeat with remaining beef, adding additional olive oil. Return beef with juices to skillet; remove skillet from heat. Sprinkle beef with cheese; cover skillet and let stand until cheese has melted, 1 minute. To serve, pile beef and onion mixture on bottom halves of rolls.