• 3 Turano French Rolls
• 3 8 oz Ribeye or steak cut of your choice
• 1 cup mayo
• 2 tbsp sriracha
• 1 lime, juiced
• 1 package of cherry vine-ripened tomatoes
• 3 red peppers
• 6 slices of provolone cheese
• arugula

① Preheat the cast iron pan on the grill until it’s smoking hot, the grill should be about 400 degrees.
② Lightly rub steak with a little oil and season well on both sides with salt & pepper
③ Cook steak for 3 minutes, flip add butter, garlic, and thyme & continue cooking for 2 minutes (for medium rare), remove from pan and place on a plate to rest.
④ Rub olive oil on the peppers and rotate the pepper until it’s charred on every side. Remove from the grill and allow to cool. Remove the skin from the peppers using a knife and cut into 4 slices.
⑤ In the same pan the steak was in, add cherry vine tomatoes and cook until softened, then add the skinless roasted peppers and cook in the butter thyme mixture for 1-2 minutes.
⑥ While the steak is resting, place two pieces of provolone cheese in each French Roll and place directly on the grill until the cheese has melted.
⑦ To make the sauce, mix together mayo, sriracha, and lime juice. Whisk until well combined.
⑧ Slice the steak thinly, place several pieces of steak down first, top with roasted red pepper and tomatoes, add arugula, and drizzle with the spicy sauce. Enjoy!