Thursday, May 14, 2015

cheesesteak sandwiches... 30 minutes

the goods:

1 rib-eye steak, thinly sliced
1 medium onion, sliced into strips
1 green bell pepper, sliced into strips
1 portobello mushroom, sliced
1 cup shredded provolone cheese
2 sub rolls, sliced in half (but not all the way through)

Preheat oven to 375 degrees. Place each of the sub rolls on their own piece of aluminum foil. Set aside.
In a large skillet, saute onions and green peppers for about 5 minutes, add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
In the same skillet, cook the steak, until it is all cooked through, about 5 minutes. Add the onions and peppers back to the skillet and toss together. Season with salt and pepper.
To assemble the cheese steaks: open a sub roll and fill with meat and peppers then top with provolone cheese. Repeat. Tightly wrap each sub in aluminum foil then place directly on oven rack for 15 minutes. Carefully unwrap and enjoy!

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