Remove the fat from about a pound of beefsteak. Any cut will do; I've tried top sirloin and tenderloin. Cut beef into 1/2" cubes. Make a marinade of hearty red wine (merlot, e.g,) a little olive oil, some good vinegar (balsamic and/or raspberry) a fair bit of thyme, garlic powder, ground black pepper, and a dozen and a half whole black peppercorns. Add anything else you like in beef marinade. Marinate beef cubes overnight.
The next day, spread beef in a single layer onto a foil-covered baking pan. Add about ten cloves of diced pickled garlic. Broil for about 20 minutes or until the juice runs clear. You won't have to turn the meat unless it appears to be overly browned on top (unlikely.)
Slice most of the way through some french rolls. Add some of the beef/garlic mixture and cover with grated mozzarella cheese. Return to the broiler or a toaster oven until the cheese is melted. Let cool for a couple of minutes and dig in.