Peel and crush the garlic on a cutting board with the flat side of a chef’s knife. Cut the lemon in half and squeeze out the juice. Wash the rosemary and oregano well and shake off any excess water.  Stack the basil leaves and roughly chop them.

Put the beef into a sealable bag and add in the lemon juice, Worcestershire sauce, olive oil, black pepper, garlic cloves, rosemary, oregano, and basil into the bag. Seal the bag, pushing as much air as possible out beforehand, and shake to coat the beef with the marinade.

Allow it to marinate in the refrigerator 6-8 hours or overnight.

Remove the stems from all of the peppers and thinly slice the bell peppers. Carefully thinly slice the jalapenos, making sure not to touch the white pith or seeds with bare hands.  Put the sliced peppers into a bowl.

Add the white vinegar, olive oil, sugar, and salt to the bowl and mix well with tongs or spoon. Cover and refrigerate at least 10 minutes to overnight.

2½ hours before cooking, transfer the marinating beef to the freezer to harden. Remove the beef from the freezer after 1 hour.

Lay the firm beef on a cutting board and with a sharp knife, slice the beef into thin strips. Put the sliced beef into a bowl.

Peel and cut the onion into thin rounds and add it to the bowl with the beef.  Cover the bowl and return the bowl to the refrigerator to thaw. 30 minutes before cooking, remove the bowl from the refrigerator, keeping it covered, let the beef thaw the rest of the way while preparing the rest of the ingredients for the sandwich.

Cut the hoagie rolls 3/4ths of the way through lengthwise, lay out the cheese, and take out the pickled peppers to have them ready before cooking the meat.

Heat the olive oil in a sauté pan over medium-high heat. Add the sliced onions and cook 2-3 minutes.

Add the beef slices to the pan, in batches if necessary, in a single layer and cook 4-5 minutes, stirring to keep them from sticking to the bottom of the pan as they cook and to mix them with the onions.

When the beef is almost done, lay a slice of the cheese on each portion of meat. Spread the mayonnaise on the inside of the bread and lay it open on top of the cheese. Allow it to cook 2 more minutes and, using a spatula, pick up the sandwich and close the bread around the meat.

Transfer the sandwich to a cutting board and top it with the pickled peppers. Serve immediately.