Steak and Cheese Sandwich

I made this one night and it was very good. My girlfriend is a low-carber and so she ate it out of a bowl, but she loved it! Measurements are estimates.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  small green peppers or 1  small  other bell pepper
• 1  cup baby portabella mushrooms or 1  cup button mushroom, sliced
• 1⁄2 large sweet onion, thinly sliced
• 1 -2  small garlic clove
• 8  ounces  leftover london broil beef or 8  ounces  other  steak, sliced across the grain and then cut into bite size pieces
• 2  slices  deli provolone cheese
• 2  slices  deli American cheese
• 2  ounces monterey jack pepper cheese
•  olive oil or  canola oil
• 2  crusty  rolls or 2  Italian bread or 2  French bread
• 1  tablespoon  of your favorite barbecue sauce
• 3  drops habanero sauce

• Any or all of the following

•  mayonnaise or  mustard or  ketchup or  lettuce or  tomatoes or  pickles or   olives or   raw onions or   jalapeno, etc

Directions

1. Heat small amount of oil to medium heat in skillet and add veggies in following order: peppers, mushrooms, onions and garlic. All veggies should be cooked but not mushy or too browned. Remove and set aside.
2. Add meat and cook until warmed and slightly browned. Cook till just slightly short of desired doneness.
3. Meanwhile toast rolls if desired and assemble with condiments and fixings.
4. Stir in sauteed vegetable mixture, BBQ sauce and hot sauce. (The sauces should be added in small amounts; the idea is just to enhance the flavor. Of course, you can do whatever you want!).
5. Gather skillet contents into shape of bread and layer cheeses on top. Cover briefly until melted.
6. Transfer to rolls and serve immediately.
7. Lower carb version: omit rolls or use low-carb wraps.
8. Lower fat version: use cooking spray instead of oil, make sure excess fat is trimmed from meat, and use low or non-fat cheese.