The Balboa aka Italian Philly

2 tablespoons Mezzetta Extra Virgin Olive Oil
1 medium red onion, thinly sliced
2/3 cup Mezzetta Deli-Sliced Roasted Sweet Pepper Strips (drained)
2/3 cup Mezzetta Golden Greek Pepperoncini, diced
2/3 cup Mezzetta Hot Cherry Peppers, diced
1/2 cup cremini mushrooms, sliced
24 oz. shaved prime rib (or comparable quality beef)
2/3 cup Mezzetta Crushed Garlic (divided)
1 cup Mezzetta Sun Ripened Dried Tomatoes in Olive Oil, diced
Salt and freshly ground black pepper
Focaccia loaf
1/2 cup butter, melted
1/3 cup balsamic vinegar
8 oz provolone, sliced
1 cup mayonnaise
1 cup fresh basil, chopped


Heat a heavy skillet over medium-high heat. Drizzle cooking surface with Extra Virgin Olive Oil.

Add red onion, Roasted Sweet Pepper Strips, Pepperoncini, Hot Cherry Peppers, and cremini mushrooms. Sautee for 5 minutes or until onions are near translucent.

Add shaved prime rib, 1/3 cup Crushed Garlic, and Sun Ripened Dried Tomatoes. Continue to sauté for 5-10 minutes, until beef is cooked through. Season with salt and pepper.

Preheat broiler.

Slice focaccia loaf in half, horizontally, and then into quarters (to create 4 rolls for the sandwiches). Brush with melted butter and toast till golden brown.

Distribute sautéed steak mixture evenly on focaccia and drizzle with balsamic vinegar.

Cover sautéed steak mixture with provolone cheese. Place under broiler until cheese is golden and bubbly.

Combine mayonnaise, remaining garlic, and fresh basil. Spread this mixture on crowns of bread. Top sandwich with crown. Serve immediately.


- Recipe courtesy of Mezzetta