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:
Modifications:
-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.
Saute the mushrooms, green peppers, and onions in the butter.
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.
While the mixture cooks, slice up the meat into smaller slices. Fill in the rolls with meat and veggies and then cover it with a slice of cheese.
Pop the sandwiches in the oven for about 5-7 minutes so the cheese can melt.
Here is what you’ll end up with:
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