Sub with Steak & Pepperoni 

After gourmet burgers and gourmet pizza, it's time to return to the gourmet sandwich. There was a moment a couple of years ago when the gourmet sandwich was on everyone's lips: there is no chef who has not created a high-level sandwich with sauces and crazy mayonnaise. Then the fashion of the gourmet sandwich has waned, leaving room for other fashions including the vitello tonnato. Now the time has come to call the gourmet sandwich out loud, to rehabilitate the stuffed sandwich in the eyes of the world.

 

The beef and pepperoni sandwich is a very tasty and delicious sandwich, a cross between a hamburger and a stuffed focaccia. Ideal for a rather quick dinner, to be accompanied with the classic fries. To prepare the beef and pepperoni sandwich start by heating a drizzle of olive oil in a pan placed on a high heat and as soon as it is hot, fry a piece of green pepper cut into strips and a quarter of sliced white onion, until they are lightly browned. Once browned, remove the pepper and onion from the pan and keep them aside. Season 100 g of thin slices of beef with a little bit of ground pepper. At this point pass to the cooking of the meat: in the same pan put another drizzle of oil and heat it on high heat, then brown 100 g of very thin slices of beef, overlapping them one to the other, in order to create a sort of hamburger made of slices. Let the meat cook on one side, then turn it as soon as it is well colored and cook it on the other side, then adjust the salt to the meat and remove it from the pan. Cut the bun in half, then place the slices of cooked meat on one of the two halves, add the browned pepper and onion, then lay two or three slices of sweet provola cheese and cover with the other part of the bun. Heat your beef and pepperoni sandwich in the pan placed on medium heat for a few minutes on both sides, crushing it with a scoop. As soon as the cheese is melted, remove it from the pan and cut it in half or wedges. Enjoy your meal!