We are doing it with steak and optional fried green bell peppers.
You can actually use most any cold sliced meat such as turkey, salami, baloney, ham or tuna.
You can also do it with hot Italian sausage and peppers (you can pan fry a whole sausage with the peppers or boil the whole sausage with the peppers in hot water, which is how they do it at some places in Burbank).
For this you will need: Bread or rolls large enough to handle the load. Sliced Italian bread works, as does Kaiser rolls, French rolls, onion rolls, but for this one the best roll is the long sub roll!
You will also need thin sliced steak. This comes pre-packaged at many large grocery stores. If you don’t see it, ask for it! You can also cut your own pieces of steak cooked or uncooked. You can also pan fry the steak and then cut it up into diced pieces on a cutting board, but pre-packaged thin steak works the best. Try not to use frozen processed steak, like Steakum, unless you reall have to.
Sliced green bell pepper.
Slice of yellow or white onion.
Slices of tomato.
A whole dill pickle.
Salt and pepper.
Extra virgin olive oil or butter.
Cut up some pepper slices.
A one pound package of sliced steak will make three to four sandwiches.
Package some of the uncooked steak and refrigerate or freeze it.
We’re using a small cooking scale. That’s a good way to know how to measure out small amounts in ounces up to a pound or two.
Dice up a few slices of tomato.
Dice a slice of onion.
Dice your pickle.
In a small or medium frying pan or cast iron pan turn on the heat.
Add some oil.
Put the bell peppers in first as they take longer to cook.
Then dump in the steak.
Use a fork, rather than a spatula, to move and turn these as they cook.
Constantly lift and turn the steak to make sure all of it cooks.
Turn the bell peppers so they cook on both sides.
It's a good idea to drain my cooked beef in paper towels to soak up the excess fat.
Slice open your roll at least most of the way.
Dump your steak and peppers on to the roll. If you are using bread you can toast it. Rolls don’t need toasting as a general rule.
Now dump our mixture of tomatoes, onions and pickles over the steak.
Top with a tad of Italian dressing.
Add a dash of salt and pepper over the dressing. Maybe some Italian seasoning.
You now have a Burbank, California style Italian sub sandwich.
Just like you’d find at Giamella's or Santoro's.
Our Italian Steak and Pepper sub, Burbank Style.