"Not-a-Philly Steak 'n' Egg" – Rachael Ray

Ingredients

• 2 tbsp. olive oil, plus more for drizzling
• 2 red Italian frying peppers, seeded and thinly sliced
• Salt and pepper
• A handful of fresh basil, thinly sliced or torn
• 1 large onion, chopped
• 4 thick slices beefsteak tomato
• 1 lb. very thinly sliced boneless rib eye steak (Ask your butcher for a couple of packages to keep frozen—they defrost fast)
• 4 large eggs
• 4 soft round Italian rolls or plain kaiser rolls, split
• 8 slices provolone
• 1 cup drained giardiniera, finely chopped