Step 1

Allow roast to thaw slightly under refrigeration. You want it to be mostly frozen but soft enough to cut through. Slice meat paper thin against the grain. Place slices of meat on a paper towel-lined sheet pan in a single layer. Cover and refrigerate until fully thawed.

Step 2

Heat cast iron griddle over medium-high heat. Add 1 tbsp lard to pan and spread it around so it coats the whole pan. Add peppers and onions and season with salt and pepper.

Step 3

Cook vegetables, stirring occasionally, for 15-20 minutes or until softened and starting to brown. Add 2 tbsp worcestershire sauce and stir to coat vegetables. Cook 1 more minute. Remove from pan and set aside. Keep warm until ready to use.

Step 4

Butter insides of hoagie rolls if desired. Place on hot griddle, with the inside facing down, and toast for 2-3 minutes. Set aside.

Step 5

Just before cooking, season meat slices with salt and pepper. Add 2 tbsp lard to the hot griddle and spread it around. Add meat slices in a single layer to the griddle. You will probably have to cook it in 2 batches.

Step 6

Cook meat 1-2 minutes per side. Once meat is almost done cooking, move it all into a pile on the griddle and add 1 ½ tbsp worcestershire sauce (3 tbsp if you were able to fit all the meat on the griddle).

Step 7

Move meat into 4 even piles on the griddle. Top each pile with 2 slices provolone cheese. Continue cooking until melted, about 2 minutes.

Step 8

To each hoagie roll, add peppers and onions, and top with meat and cheese. Serve with spicy brown mustard if desired. Enjoy!