Instructions

Prepare a grill for high heat cooking.

Warm 1 tablespoon of the olive oil in a large cast-iron skillet over the hot side of the grill. Add the onions, season with salt and spread them into an even layer. Let them cook undisturbed until deeply browned on one side. Stir and continue cooking until sweet and charred but still holding their shape, about 10 minutes. Transfer to a large bowl.

Add the remaining olive oil to the skillet. Add the bell peppers and cook over high heat allowing the moisture to cook away and the peppers to develop a hard sear. Toss occasionally. Sprinkle with the Italian seasoning and cook until the spices are fragrant and the peppers are charred but still slightly crisp, about 6 minutes. Transfer to the bowl with the onions.

Slice the top round across the grain into thin cutlets. Butterfly any thicker pieces as needed. Working between two sheets of plastic wrap, pound the beef with the textured side of a meat mallet until approximately ¼-inch thick.

Place the flour in a shallow bowl and season generously with salt and pepper. Beat the eggs in a second shallow bowl. Combine the breadcrumbs and Italian seasoning in a third bowl.

Working one at a time, coat each cutlet lightly in flour, dip it into the beaten egg and let the excess drip away. Press it firmly into the breadcrumbs, coating both sides. Transfer to a rack or sheet pan while you bread the remaining beef.

Pour about 1/2 inch of neutral oil into a large cast-iron skillet and heat to 350 degrees F. Carefully lay the cutlets into the oil away from you. Spoon some of the hot oil over the exposed surface to begin setting the breading. Fry until deeply golden underneath, then turn and finish cooking on the second side, about 2 to 3 minutes per side. Transfer to a rack or paper towel-lined sheet pan and season immediately with salt.

Warm the marinara in a wide skillet over medium-low heat. Lay the provolone and mozzarella directly into the sauce. Simmer gently until both cheeses are soft, melted and stretchy. The fresh mozzarella may take slightly longer than the provolone.

Warm the rolls briefly on the grill. Mix the peppers and onions together. Cut the fried beef into manageable pieces after frying so the sandwich is easier to eat.

Divide the cutlets among the rolls. Spoon the melted cheeses and marinara over the beef, then pile on the peppers and onions. Finish with the basil, another pinch of Italian seasoning and crushed red pepper flakes, if desired. Serve immediately with plenty of napkins.

Tips

• Do not cut the beef into small pieces before breading. Frying whole cutlets maintains the right ratio of beef to breading.
• Choose rolls that are lightly crusty outside but soft and yielding inside. A very hard baguette makes this generously filled sandwich difficult to eat.