Steak, Mushrooms and Bell Pepper Sandwich

READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 12 - 1
    lb white button mushrooms (sliced and sauteed in butter until browned) (optional)
  • 3
    large onions, sliced very thin
  • 2
    small green bell peppers, seeded and sliced very thin
  • 2
    small red bell peppers, seeded and sliced very thin
  • 2 -4
    tablespoons oil
  • 12
    teaspoon garlic salt
  • salt and black pepper
  • 2 -3
    lbs uncooked beef, sliced thin (use a tender cut of beef like sirloin or tenderloin for this)
  • 8 -10
    slices mozzarella cheese (or use a much as desired) or 8 -10 slices provolone cheese (or use a much as desired)
  • 6
    soft Italian rolls, split in half
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DIRECTIONS

  • Saute the mushrooms in butter in a large frypan until browned; set aside.
  • In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
  • In the same skillet fry the beef slices until browned but not crispy.
  • Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
  • Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
  • Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun.
  • Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!).
  • Serve sandwiches while the beef mixture is still warm.
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