These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. 

Toss steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger before grilling. 

Total Time: 30 mins Yield:

4 Ingredients:

1/4 cup canola oil, plus more for brushing

1/2 cup low-sodium soy sauce

7 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

2 green bell peppers

thinly sliced 2 bunches scallions halved crosswise

1 pound rib eye steak, thinly sliced 

Toasted soft hoagie buns, mayonnaise and sliced pickles,

For serving Directions:  Light a grill and oil the grate. In a large bowl, whisk the 1/4 cup of oil with the soy sauce, garlic and ginger.

Add the peppers, scallions and meat and toss to coat.

Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers.

Assemble the sandwiches on buns with mayonnaise and pickles.

Notes:  Look for thinly sliced steak at Asian markets, or have your butcher slice it.