Philly cheese sandwiches

 

Ingredients

• 2 eight inch hoagie rolls sliced
• 2 tablespoons unsalted butter divided
• ½ green bell pepper sliced - optional 
• ½ onion sliced
• 4 button mushrooms sliced- optional 
• 16 ounces boneless ribeye steaks thinly sliced against the grain
• salt and pepper to taste
• 2 teaspoons worcestershire sauce
• 4 slices white american cheese

Instructions

• Optionally, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.
• In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
• Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
• Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute. 
• Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.