Slice the steak thinly across the grain. Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat until hot. Add the steak to the pan in a single layer and cook in batches if needed. Season with salt, pepper and your favorite steak seasoning. Sear for 1-2 minutes per side, until browned, but not overcooked. Remove the steak from the pan and set aside.
Slice the peppers and onions into strips. Add another tablespoon of oil into the same pan. Add the peppers and onions, and cook for 5-7 minutes, stirring occasionally until softened.
Return the steak to the pan with the vegetables and cook all together for another 1-2 minutes until heated through.
Lightly toast the 6” White Hoagie Roll.
Spread horseradish mayo on the inside of the White Hoagie Roll.
Layer the grilled steak, grilled peppers and onions and shredded lettuce between the White Hoagie Roll. Serve warm with a side of kettle chips.
