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Thursday, February 19, 2009

Philly Cheese Steak Sandwiches

2-3 lbs. Thinly sliced or shredded beef
1 Large Onion, thinly sliced
1 Container of Mushrooms, thinly sliced
1 Large Green Pepper, thinly sliced
1/2 Cup Worcestershire Sauce
8 slices Provolone Cheese
4 Hoagie Rolls/Deli Rolls
Lawry's Seasoning Salt

Melt 1/4 stick of butter in a heavy skillet. Add onions, green peppers and mushrooms, saute until caramlized. Remove from pan.

Melt 2 more TBSPs of butter in pan, add beef, season with Lawry's Seasoning Salt to taste, cook until nicely browned and cooked through or as desired.

Add 1/2 cup of Worcestershire sauce and 2 TBSP more butter and the onion/peppers/mushrooms, mix together. Cook down a bit

Halve and butter the rolls, brown them in another skillet.

Pile the beef/onion mixture onto the roll, layer generously with Provolone Cheese and microwave for a few seconds to melt the cheese. Or put under the broiler until bubbly and brown. Put on top half and enjoy.

After browning the rolls, spread with cream cheese then assemble as above.
Add a layer of cheese in the middle of the meat/onions and then again on top.
I make a chuck roast in the crockpot so it's nice and tender and then use a 1/4 of it shredded for aprox. 4 hoagies.

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