Shaved Steak and Pepper Roll

This is the deli-counter cousin of the cheesesteak, lighter and brighter with no cheese to weigh it down. The secret is a very hot pan and small batches, so the steak browns in seconds instead of stewing in its own juice. Keep the peppers crisp-tender with charred edges; they should still snap a little. A half-hour in the freezer firms the beef so you can slice it thin with an ordinary chef's knife. Finish with a splash of water to lift all the browned bits into the meat.