Pork Philly Cheese Steak Sandwich | Olymel

Ingredients

• 1 pack of Olymel pork capicola steak
• 6 slices of Olymel bacon
• 1/2 (or 1 small) Spanish onion
• 1 jalapeño
• 3 submarine sandwich rolls (9")
• 9 slices of sharp cheddar
• 9 slices of Monterey Jack (jalapeño-flavored if possible)
• 4 tbsp all-purpose seasoning
• BBQ sauce, to taste
• 2 tbsp butter
• Slice the onion into strips, chop the bacon into small pieces, and thinly slice the jalapeño.
• On a griddle or in a large skillet over low heat, sauté the onions, bacon, and jalapeños together.
• Meanwhile, slice the pork capicola steak thinly against the grain.
• Evenly season the pork slices with the all-purpose seasoning.
• Set aside the caramelized onions, jalapeños, and bacon. Increase the heat to medium.
• Quickly sear the pork slices until nicely browned, then mix in the onion mixture.
• Reduce the heat and divide the meat into three equal portions, each about the length of the sandwich rolls.
• Place the cheddar and Monterey Jack slices on top of the pork and let them melt.
• Place the open sandwich rolls directly over the meat, cheese, and onion mixture.
• Remove from the griddle, drizzle with BBQ sauce, and enjoy.