*The original recipe calls for skirt steak, but I used whatever steaks I had in my freezer
Trim fat from steak, if needed. Slice the steak crosswise, with the grain, into 3 inch wide strips. Place steak on large plate and freeze until firm, about 1 hour. Using a sharp knife, slice the frozen steak as thinly as possible against the grain. Chop the meat coarsely with your knife once it is all sliced. Place meat in a bowl.
1 chopped onion
1 chopped red pepper
Add to a bowl with the meat.
Heat 1 1/2 Tbsp canola oil in 12 inch nonstick skillet over high heat until just smoking. Add half of the meat mixture in an even layer and cook without stirring, until well browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes. Transfer the meat to a colander to drain. Wipe out the skillet with paper towels and repeat with 1 1/2 Tbsp oil and remaining chopped meat mixture.
Return the now empty skillet to medium heat. Drain the excess moisture from the meat, return the meat to the skillet.
1/2 tsp salt
1/8 tsp pepper
1/4 cup grated parmesan cheese
8 oz. cream cheese
Add to the skillet with the cooked meat. Cook, stirring constantly, until the meat is warmed through and the cream cheese coats the meat.
Turn off the heat and put a lid on the skillet to keep warm.
6 (8 inch) soft Italian sub rolls
Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet and toast until lightly browned, 5 to 10 minutes.
Divide the meat mixture evenly among the toasted rolls and serve.
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