1 lb. beef round tips, cut 1/4-inch thick
2 tsp. vegetable oil, divided
1 small green or red bell pepper, cut into thin strips
1 small onion, thinly sliced, separated into rings
1/2 tsp. salt
1/8 - 1/4 tsp. pepper
1 (16 oz.) Italian bread shell, approximately 12-inch diameter
1 C. shredded provolone cheese or natural four cheese pizza blend

Preheat oven to 400ºF. Stack beef steaks; cut lengthwise in half
and then crosswise into 1/2-inch strips. Set aside.

In large nonstick skillet, heat one teaspoon oil over medium-high
heat until hot. Add bell pepper and onion; stir-fry two to three
minutes or until crisp-tender. Remove to large bowl; set aside.

In same skillet, heat remaining oil. Add beef, half at a time, and
stir-fry one minute or until outside surface is no longer pink.
Remove from skillet with slotted spoon; add to vegetables.
Season with salt and pepper.

Place bread shell on baking sheet. Arrange beef mixture on top;
sprinkle with cheese. Bake for 10 minutes or until cheese is
melted. Cut into eight wedges.

B-man :wink: