Prep Time: 10 minutes
Cook Time: 10-20 minutes
Serves: 4
Ingredients:
1 pound of thinly sliced beef (For easy slicing: freeze steak for 30 minutes, then slice it)
Meat tenderizer, to make your own click on this link http://cooknwithmrsg.com/?s=tenderizer or just use Worcestershire
Olive oil
1 medium green pepper, or the pepper you like the best, sliced into strips
1 medium yellow onion, sliced into strips
2 cups shredded cheddar cheese or any cheese you desire
Salt and pepper, to taste
4 sub rolls, sliced in half (but not all the way through)
What to do:
Brush your quick meat tenderizer on the sliced beef and set aside to soak in.
Toast you sub rolls and set these aside.
In a large skillet, add oil then sauté onions and green peppers for 5 to 10 minutes until softened and caramelized (if you like that type of thing) season salt and pepper. Place on a plate and set aside.
In the same skillet over medium-high heat, cook the sliced steak until cooked through and no longer pink. Season with salt and pepper.
To assemble the cheese steaks: open one sub roll and add in one-quarter of the meat filling next add the onions and peppers, then top with some cheese. Repeat with all sub rolls.
If you want the cheese to melt more than tightly wrap each sub in aluminum foil then place directly on the oven rack at 350 degrees for 15 minutes or until it’s exactly the way you want it.
Carefully remove from oven (they will be hot!) and remove foil. Serve and enjoy!
Christina’s Notes:
If you don’t care for green peppers use red, orange or yellow. Also on occasion, I didn’t have any sliced or shredded cheese on hand so I used the processed kind…..It turned out great!!!!