Philly Cheesesteaks (04.22.14)

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  • 2 tablespoons canola oil
  • 2 medium onions, thinly sliced
  • 1/2 cup sliced mushrooms
  • 1 green bell pepper, thinly sliced
  • 1 lb. chipped steak (very thin-sliced eye of round, rib eye, or sirloin tip roast cut into 1-inch slices)
  • 8 Provolone cheese slices
  • 4 (8-inch long) Italian loaves, hoagie rolls or French baguettes
  • 4 dill pickle slices (optional)
  • Salt and Pepper, to taste


Preheat over to 400 degrees F.

In a large frying pan over medium to high heat, add oil. Add onions, mushrooms, peppers, salt and pepper. Cook for 4-5 minutes until slightly softened. Season steak slices with salt and pepper; cook for approximately 3 minutes or until meat is lightly browned.

Fill the hoagies with the cooked meat and veggie mixture. Lay cheese slices over meat until melted. Bake for 3-4 minutes until cheese melts. Slice sandwiches. Serve immediately with dill pickle spears.

Sponsor: UT Beef Council

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