This recipe comes from Lewis Waite Farm, which brings its dry-aged, grass-fed and grass-finished beef to the market, along with pasture-raised pork.
1 1/2 lbs London Broil* (Top Round Steak) from Lewis Waite Farm
1 large sweet onion*
4 tbs. olive oil
4-6 bell peppers*
1/4 c. lemon juice
3 tbs. Worcestershire sauce
2 cloves garlic*, minced
1/4 lb of provolone cheese (or preferred cheese)
4—6 Sub Rolls (or preferred bread)
Partially thaw London Broil (soft enough to cut but still cold).
Slice onion and peppers into thin half-moon pieces.
Heat half of oil in a large skillet over low-med heat. Add onions and a few minutes later add the peppers. Cook 8 to 10 minutes, until caramelized and softened.
While onions and peppers are cooking, slice beef to thin slices (no more that 1/4” thick). Toss beef slices with lemon juice, Worcestershire sauce, and minced garlic.
When onion and peppers are done, take them out and reserve. Then add remaining oil and beef to skillet, salt and pepper to taste. Cook meat to desired done-ness. Rare to med-rare is recommended. It will cook quickly!
Place beef, peppers and onions on roll and top with cheese. Place open-faced in the broiler for a couple minutes (watch carefully!) for a delicious toasted melted effect. Meat will continue to cook under broiler, so starting with rare meat is highly recommended.