Cubed Steak Hoagies

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 teaspoon basil 
• 10.5 ounce beef broth canned
• 1 teaspoon fennel seeds crushed
• 2  garlic clove minced
• 1  bell pepper green
• 1  spring onion finely chopped
• 1 tablespoon horseradish prepared
• 0.5 cup catsup 
• 1 cup mayonnaise 
• 2 tablespoons cooking oil 
• 0.5 cup olive oil 
• 1  onion 
• 1 teaspoon paprika 
• 0.5 cup parmesan 
• 0.5 teaspoon pepper black
• 12 slices provolone cheese 
• 1  bell pepper red
• 12 cube fat-trimmed beef flank steak 
• 12  portugese rolls 
• 3 tablespoons worcestershire sauce 

Equipment

• grill
• meat tenderizer

Directions

1. Mix together all the ingredients from the beef broth through the cracked black pepper to create a marinade.Using a meat tenderizer, pound the cubed steaks into 1/4-1/2 inch thickness.Separate the cubed steaks into two gallon-sized plastic storage bags. Cover the steaks with the marinade.Marinate the cubed steaks in the refrigerator for 30 minutes or longer.Slice the peppers and onion into 1/4 inch thick slices.
2. Saute together with the oil until tender.
3. Combine the mayonnasie and parmesan cheese to use as a spread.Grill the cubed steaks over medium-hot coals to desired doneness, about five minutes each side for medium.
4. Brush with marinade during grilling.
5. Serve on toasted hoagie rolls. Top with provolone slices, sauteed peppers and onions, and parmesan mayonnaise.