4 Large crusty rolls
1 pound / 500 g of boneless sirloin steak
2 tbsp / 25 ml vegitable oil, devided
2 onions, thinly sliced
1 each of red and green pepper, cut into strips
salt and hot pepper sauce to taste
1 cup / 250 ml provolone, mozzarella or cheddar cheese, shredded

Cut the rolls in half; grill or broil cut sides untill toasted.  Wrap in foil and keep in warm oven.

Slice beef into thin strips across the grain for maximum tenderness, about 1/4 inch (5mm) or thinner. Meat will be easier to slice if partially frozen for about 1 hour beforehand.  In large skillet or wok, heat 1 tbs. (15 ml) oil over high heat; stir-fry beef for about 2 minutes, or untill meat is just browned.  Transfer to plate.

Add remaing oil to skillet; cook onions and peppers, stirring often, for 4 to 5 minutes or untill onions are softened.

Return beed to skillet to reheat, tossing to mix well.  Season to taste with salt and hot pepper sauce. Divide mixture among bottom halves of rolls.  Top with cheese, and return to oven to melt cheese.  Cover with top halves of rolls, press together gentley and serve hot.

Makes 4 servings.

Per serving:  545 calories, 43 g of protein, 22.5 g fat, 42 g carbohydrates.