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  • Rumba® Thin-Sliced Beef Chuck Steak (1 package, about 1¾ pounds)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 4 sandwich rolls, sliced, butter toasted
  • 4 tablespoons mayonnaise
  • 4 iceberg lettuce leaves
  • 8 tomato slices
  • 4 slices deli-style ham
  • ½ cup sliced olives, drained
  • ½ cup pickled peppers, drained
  • 4 slices provolone cheese
  • 4 eggs cooked over easy, warm
  • 8 bacon strips, cooked crisp


  1. Season beef chuck steak slices with salt and black pepper to taste. Heat 1 tablespoon oil in a heavy skillet over high heat. Working in several smaller batches, add chuck steak slices and cook for 3 to 4 minutes on each side. Repeat with remaining steak slices, adding more oil as needed. Keep warm.
  2. To build sandwiches: Spread mayonnaise evenly on top and bottom halves of sandwich rolls. On bottom halves of rolls layer: lettuce, tomato, ham, olives, pickled peppers, cheese, steak slices, fried eggs, and bacon. Close with top halves of sandwich rolls.