2 sweet yellow onion, halved and thinly sliced (2-inch slices)
2 red bell pepper, thinly sliced
2 green bell pepper, thinly sliced
21 tbsps brown sugar
2 tbsps ground paprika
1 tbsp white sugar
1 tbsp garlic salt
1 tbsp celery salt
1 tbsp chili powder
6 tbsp barbeque sauce
2 tsps fresh ground black pepper
1 tsp ground cayenne pepper
1⁄2 tsp dry mustard
10 hoagie rolls
3 tablespoons softened butter
15 slices white American Cheese
Directions
Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit.
When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Add all seasoning while cooking. Transfer the first batch of steak with a slotted spoon to the dish with the onions and peppers, leaving the juice behind in the pan. Add additional oil, if needed and repeat with remaining steak and seasoning. Add barbeque sauce.
Preheat oven to 400 degrees F.
Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place cheese slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.
