Philly Cheese Steak Sandwiches
1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubs
2 cups water
Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.
Here’s what you’ll need:
-I used 2 containers of pre-packaged deli style roast beef
-I used the left over Provolone cheese that I had from last week’s Baked Ziti.
Wipe off the mushrooms with a paper towel and cut them up. Cut up the onion and green pepper, too.
Put 2 cups of water in a sauce pan and add 4 beef bouillon cubes.
Melt 2 tablespoons of butter in a pan.
Slice open the bread while the butter is melting.
After the mixture has cooked for a bit, ladle in 1 cup of the beef bouillon stock into the onion mixture.
After the mixture has cooked for a while and onions were soft, add the prepackaged deli roast beef and seasoned the pan with Home Seasoning.