Preheat the oven to 160 °C (convection oven 150 °C , gas mark 2-3).
Cut the peppers in half, remove the seeds, place them cut-side down on a baking tray (lined with foil), brush with the olive oil (1) and steam in the oven for about fifteen to twenty minutes until soft. Cool under a wet dishcloth and then remove the skin. Cut the bell pepper halves into tender strips (can easily be prepared a little bit in advance).
Set the oven temperature to 80 °C (convection 70 °C , gas mark 1), to keep warm.
Season the steaks with salt and pepper. Sear in a frying pan with the olive oil (2) on both sides, about two to four min (depending on thickness) per side. If necessary, keep warm in the stove.
In the meantime, add olive oil (3) to a frying pan, roast onion in it, add bell pepper strips, sweat briefly and season with salt and freshly ground bell pepper. Sauté for about ten minutes, can be hearty brown. Add the peppers and season to taste.
Slice the rolls (toast half of them as you like – don’t burn them…), spread mayo or tomato ketchup (your choice) on both sides, cover with the steaks and put the onions on top. Fold up half of bun and bring to table.
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