1 1/2 lb. boneless beef top sirloin steak, cut in 1/8" thick strips
1 tbsp. olive oil
2 cloves garlic, minced
1/4 tsp. fresh ground black pepper
Pepper Vinaigrette (below)
6 sub rolls, 6" - 7" long
1 head lettuce, separated into leaves
1 sm. red onion, thinly sliced, separated into rings
1/4 c. chopped red bell pepper
1/4 c. crumbled Gorgonzola cheese

Cut steak into 1/8" strips. Combine beef strips, oil, garlic and pepper in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 20 minutes. Prepare Pepper Vinaigrette. Cut thin slice off top of each sub roll. Remove center of rolls, leaving 1/2" of shell. Reserve bread tops and centers for another use if desired. Arrange beef in even layer in 11 3/4" x 7 1/2" microwave-safe dish. Cover with plastic wrap, vent and microwave at medium 8 to 10 minutes or until beef is only slightly pink, stirring twice and moving rarer pieces to the outer edges. Drain beef; add 1/2 cup Pepper Vinaigrette; stir until beef is well coated.

Line inside of each roll with lettuce leaves; top with equal amount of onion rings. Spoon equal amounts of beef in each roll. Sprinkle with equal amounts or red bell pepper and cheese. Garnish with pickled peppers and serve with remaining Vinaigrette. Makes 6 servings.

PEPPER VINAIGRETTE:

1/2 c. olive oil
3 tbsp. red wine vinegar
2 tbsp. pickled hot cherry pepper liquid
2-3 tsp. minced pickled hot cherry peppers
1/2 tsp. salt
1/4 tsp. oregano

Whisk all ingredients in small bowl until well blended. Makes 3/4 cup.