Ingredients

• 12 cube steaks, about 3-3 1/2 lbs
• 1 (10 1/2 ounce) can beef broth
• 1/2 cup ketchup
• 1/2 cup olive oil
• 3 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon prepared horseradish
• 2 garlic cloves, minced
• 1 green onion, finely chopped
• 1 teaspoon fennel seed, crushed
• 1 teaspoon basil leaves
• 1 teaspoon paprika
• 1/2 teaspoon cracked black pepper
• 1 green pepper
• 1 red pepper
• 1 onion
• 2 tablespoons oil
• 12 slices provolone cheese
• 1/2 cup parmesan cheese
• 1 cup mayonnaise
• 12 hoagie rolls

Instructions

1. Mix together all the ingredients from the beef broth through the cracked black pepper to create a marinade.

2. Using a meat tenderizer, pound the cubed steaks into 1/4-1/2 inch thickness.

3. Separate the cubed steaks into two gallon-sized plastic storage bags. Cover the steaks with the marinade.

4. Marinate the cubed steaks in the refrigerator for 30 minutes or longer.

5. Slice the peppers and onion into 1/4 inch thick slices. Saute together with the oil until tender.

6. Combine the mayonnasie and parmesan cheese to use as a spread.

7. Grill the cubed steaks over medium-hot coals to desired doneness, about five minutes each side for medium. Brush with marinade during grilling.

8. Serve on toasted hoagie rolls. Top with provolone slices, sauteed peppers and onions, and parmesan mayonnaise.