Directions:

• Preheat an outdoor griddle or a large skillet to cook at medium high heat.

• Oil the griddle. Add the turkey breaking it up so it will cook evenly.

  • Vegetable oil

  • 1 pound thinly sliced turkey tenderloin

• Add alongside the turkey

  • 1 medium yellow onion, thinly sliced

  • ½ of a red and green pepper, thinly sliced

• Season with your favorite Italian spices.

• Add more oil if needed until the turkey is cooked to an internal temp of 165° and the onions and peppers are soft and browned.

• Divide the turkey into 4 piles about the size of the rolls.

• Top each pile with the vegetable mixture and then two slices of cheese. Cover to melt the cheese.

  • 8 slices provolone cheese

• Transfer each portion to a French roll and serve immediately.

  • 4 French rolls, toasted on the grill.