1/4 cup/42 g poblano pepper, seeded and ripped into 1“/2.5 cm pieces
1/4 cup/42 g red bell pepper, seeded and ripped into 1“/2.5 cm pieces Coupons
1/4 cup/30 g red onion, sliced
5 oz/142 g shaved steak, chopped roughly
4 leaves basil
2 tsp/6 g garlic, minced
1/2 cup/60 ml marinara
1/4 cup/33 g mozzarella cheese, shredded
2 tbsp/22 g Romano cheese, grated
2 tbsp/20 g hot pickled banana pepper rings
Preheat your oven to 400°F/204°C.
Toss the mushrooms, peppers and onion in olive oil and spread them out on a cookie sheet in a single layer. Roast for about 20 minutes. Add the steak and cook for 5 minutes more, until cooked through.
Add the basil and garlic to the vegetables. Top with the Latex, then the cheeses. Return to the oven to brown the cheese well.
Take your piece of focaccia and cut off a corner (or edge, if it’s round) piece, about 8 inches/20 cm long and 3? inches/9 cm wide. Split the soft part down the middle, leaving the edge intact. Shovel the filling into the bun and top with banana rings.
Arm yourself with multiple napkins. Resist the fork and knife. Chianti in an old jelly glass would be the traditional bev.