PEPITO VENEZOLAN

Steps:

• Cut the beef into 1 inch pieces and seasoned with salt and pepper.
• Heat a heavy skillet with 1-2 tablespoons of oil, and sauté the beef over high heat until just browned. Add the garlic, soy sauce, and Worcestershire sauce and cook for 2-3 minutes more, or until desired doneness. Remove from heat. Season with salt and pepper to taste.
• Split sandwich rolls lengthwise. Place shredded lettuce and tomato in rolls. Divide beef among the four rolls, placing it on top of the lettuce. Drizzle with guasacaca and any other desired sauce, and top with potato sticks.

Steps:

• To make the steak: Whisk together oil, Worcestershire sauce, salt, brown sugar, garlic, and cumin in a small bowl. Place steak in a large resealable plastic bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into a 1/2-inch dice.
• To make the sandwiches: Place hoagie rolls on grill, cut side down, until lightly toasted, about 1 minute. Remove rolls to plates or serving platter.
• Assemble sandwiches by spreading lettuce along each roll, then top with tomatoes, steak, parmesan cheese, and potato sticks. Squeeze on ketchup and mayo to taste and serve immediately.