10 oz. Ribeye steak, grilled to desired doneness
4 hard rolls, sliced open
4 oz. BelGioioso Italico™ cheese, sliced
1/4 cup roasted red peppers, chopped
Let steak rest for about 15 minutes after grilling and slice into desired thickness. Place slices of steak inside the hard rolls and top each with slices of BelGioioso Italico™ and roasted red peppers. Serve immediately.