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Italian Beef Sandwiches

12 ounce boneless beef sirloin or flank steak
4 hoagie buns, split
1/4 cup bottled Italian salad dressing
1/2 cup bottled roasted red sweet peppers, drained and cut into thin strips
1 6-ounce jar marinated artichoke hearts, drained and sliced, or 1/3 cup pepperoncini salad peppers, drained and sliced
4 ounce mozzarella or provolone cheese

Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside. Place hoagie buns, cut sides up, on a baking sheet. Brush with 2 tablespoons of the Italian dressing. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until the buns are lightly toasted. In a large skillet, heat the remaining Italian dressing over medium-high heat. Add meat. Stir-fry for 2 to 3 minutes or until meat is slightly pink in center. Divide meat mixture among bottoms of buns. Add roasted pepper strips, artichoke hearts or pepperoncini, and cheese. Broil for 2 to 3 minutes more or until cheese is melted and bubbly. Add tops of buns.

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