Wednesday, April 20, 2016

Cheesesteak Sandwich


How about a simple sandwich?  I've seen a ton of different recipes for cheese steak sandwiches, but I was intrigued by this one via thelittlekitchen because you wrap them up in foil and bake them to finish them off, and this really was a delicious and simple way to toast the break/get them all put together.  I'm hungry just typing this.  I definitely adapted the original recipe to simplify it for myself, and cut out the mushrooms.  Eww..mushrooms.  My recipe also made a hearty sandwiches, but...I may not be a meat lover, or maybe my bread was smaller b/c the original said it made 4.

Simple Cheese Steak Sandwiches
Ingredients:  4 hoagie roles, 4 slices of provolone cheese, 1 1/2 lb beef rib eye steaks, 1 med white onion, 1 green pepper, 2 T of butter.  
Instructions:
1.  Preheat over to 250.
2.  Slice vegetables.  Slice steak against the grain, and chop into smaller pieces.  Slice hoagie rolls in half.  
2.  Heat 1 T of butter in a pan and add sliced onions and peppers.  Cook until soft and onions are translucent.  
3.  Remove vegetables, heat another 1 T of butter, add steak.  Cook until browned.  Remove sauce (you can set it aside to add to sandwiches for flavor later if you want).  
4.  Add veggies to steak and divide evenly into hoagie rolls.  Add a slice of cheese on top.  Place each sandwich individually in a piece of foil.  Wrap tightly.  Cook at 250 for 15 minutes until cheese is melted.  
5.  If you don't eat them all, store them in a ziplock and pull out and reheat in the foil in the oven the next day until warmed through.  

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