Philly Cheesesteak Sandwich
rec.food.recipes/Beth Wettergreen

4 crusty Italian Sub rolls (each approximately 6 long)
1 Tbsp. olive oil
10 ounces frozen steak (round or sirloin), partially thawed
1 Tbsp. olive oil
salt, pepper
1 yellow onion, chopped
1 green pepper, chopped
1 clove garlic, crushed
2 Tbsp. olive oil
3/4 cup grated mozzarella cheese
1-cup marinara sauce (canned)

In large skillet, heat 1 Tbsp. olive oil until hot. Put sub rolls, split side down, in hot oil until crispy-brown on cut side only. Repeat until all four rolls are toasted and set them aside.

Slice partially thawed steak into very thin (1/4 inch) strips. This is much easier to do when the steak is frozen than if fully thawed.

Heat 1 Tbsp. olive oil in skillet, add steak and cook over medium high heat for 5-7 minutes until cooked through and just beginning to brown. Salt and pepper steak strips to taste and set aside. Keep them warm in skillet or on a plate.

Heat 2 Tbsp. olive oil in a skillet. Saute onion, pepper and garlic slowly over low heat until onions are very soft and beginning to caramelize, about 5 minutes.

Grate the cheese. Heat the marinara sauce on the stovetop or in the microwave.

Assemble sandwiches:
Pile 1/2 of steak strips on a toasted sub roll. Top with 1/2 of onion/pepper mixture, 1/2 of the grated cheese, and 1/2 of the marina sauce. Repeat for all four sandwiches. Serve with Italian pickled peppers.