Philadelphia Cheese Steak Sandwich
1
12-ounce boneless beef rib eye steak
2 tablespoons margarine
or butter
2 medium onions, thinly sliced and separated into
rings
1 medium red or green sweet pepper, cut into thin strips
4 French rolls or hoagie buns, split
4 ounces thinly sliced
cheddar cheese
Partially freeze beef. Thinly slice beef across the grain into bite-size strips.
In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and
cook over medium-low heat about 10 minutes or until tender, stirring
occasionally.
Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add
additional margarine to skillet. Add beef; cook and stir over medium-high heat
for 2 to 3 minutes or until done.
To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper
mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to
2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.
