Thaw frozen sandwich steak.

Heat 2 teaspoons of vegetable oil in a large skillet over medium heat.

Cook steaks in batches for 3-4 minutes, or until no longer pink.

Remove steaks from skillet and set aside.

In another skillet, heat the remaining 2 teaspoons of vegetable oil.

Sauté chopped sweet onion and julienned green pepper until tender.

Sprinkle with salt and pepper.

In a small bowl, combine chopped dill pickle, Italian salad dressing, chopped fresh tomato, and chopped red onion.

Set aside the pickle mixture.

Place the split roll tops, cut side up, on a baking sheet.

Sprinkle shredded mozzarella cheese evenly over the roll tops.

Broil 4 inches from the heat for 2 minutes, or until cheese is melted.

Divide the cooked steaks among the roll bottoms.

Top with the sautéed onion and green pepper mixture.

Spoon the pickle mixture over the onion and pepper.

Replace the roll tops.

Serve immediately.