Easy Philly Cheese Steak sandwiches
Source of Recipe
:::
List of Ingredients
2 Pound boneless rump roast if possible, have meat
dept.
thinly slice it
2 Tablespoon Bacon grease or veg oil
1 Each Green Pepper cut in strips
1 Each Onion thinly sliced
1 Dash Salt to taste
1 Dash Pepper to taste
2 Tablespoon *Butter as needed
6 Each *Steak Sub buns
8 Ounce *Mozzarella Cheese, shredded
Recipe
Assembly:
Slice the beef roast into as thin of slices as possible, then cut the
slices
into 1 strips. Heat the bacon grease or vegetable oil in a large
skillet or
on a large griddle. Add the meat slices, bell pepper and onion all at
once.
Stir the mixture lightly as it cooks. Cook until meat is no longer
pink,
and onions and peppers are clear. Be careful not to overcook the meat,
as
that will make it tough. Salt and pepper the mixture to taste. Once
it's
cooked, drain off any liquid and set aside to cool.
Freezing:
Freeze in freezer bags or rigid containers based on your family size.
Seal,
label and freeze.
Serving:
Thaw meat mixture in the refrigerator. Heat in a microwave-safe
container
until heated through. Meanwhile, heat a skillet over medium heat. (or
preheat a griddle) Open the buns, and butter the top and bottom of the
open
bun. Put the bun, butter side down, in the hot skillet to grill it.
Grill
until toasted, 2-4 minutes. You can also do this without using the
butter,
but the bun won't look as nicely grilled. When the buns are grilled
and the
meat mixture is heated through, divide the meat mixture between the
buns.
Divide the mozzarella cheese between the buns, putting it on top of the
meat
mixture. Let the heat from the meat melt the cheese, or put each
sandwich
in the microwave for 20 seconds on high to melt the cheese.
Tammy's Comments;
Asking the meat dept. to thinly slice the meat for you takes the work
out of
this recipe! You can use provolone or Muenster cheese in place of the
mozzarella if you prefer.
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