In a large bowl with a lid, mix all the ingredients for the dry rub until well combined.
Place the meat on the baking sheet and liberally sprinkle the dry rub on both sides of the meat and rub it in lightly.
Allow the meat to sit for approximately 30 minutes.
Meanwhile heat a large skillet to medium, add the canola oil and the sliced peppers and onions.
Sautee the green peppers and onions with ½ teaspoon salt and ¼ pepper until they softened and cooked through. Remove from heat and keep warm.
Place the steaks on a hot grill and cook for approximately 5 minutes per side.
Remove the cooked steaks from the grill and allow to sit, covered with aluminum foil, for at least 10 minutes.
Slice the meat across the grain in thin slices.
To serve pile the sliced beef onto crusty rolls and top with the sauteed peppers and onions.
Spoon (or dip) the beef stock over the prepared sandwiches and a few shakes of hot sauce if desired.
Serve hot!
Video
Notes
The dry rub can be made ahead and kept in the pantry or spice cabinet (covered) for additional use and on other meats. Try it on chicken, pork, lamb and even seafood and vegetables.