Slice up your mushrooms and green peppers. You want them to be thin enough to work for a sandwich but still have some substance to them so they don't wilt while cooking.

In a pan, saute the steak for 3-4 minutes until no longer pink. When done, I dump into a strainer to remove all grease. Then I wipe the pan and use for the next step.

Add a little olive oil to the pan and add green peppers and mushrooms. Saute for a few minutes. You want the mushrooms to become a dark, golden color and the green peppers to still maintain some crispiness.

Add the Ragú® Old World Style® Traditional Sauce as well as the red pepper flakes and pepper (to taste). Let the mixture simmer and thicken over a few minutes, stirring occasionally. You want it to thicken so that the sandwiches are not as messy.

Once the sauce mixture has thickened a little, add the steak and let cook for another 1-2 minutes to warm it all up together.

If you have time or desire to, I recommend putting the bread into the oven at 350 for 5-10 minutes to get warm and toasty. Then, spoon the mixture onto the roll and top with parmesan or mozzarella cheese.