Shelly's Recipe

PHILADELPHIA CHEESE STEAK

Category: Sandwiches

1 lb beef rib eye, OR: eye roll steak, thinly sliced or (lightly freeze the meat before slicing)
6 tbsp oil
Cheez Whiz, warmed OR: use American or Provolone
4 each crusty Italian Rolls
1 large Spanish onion, sliced
1 EACH medium red green bell pepper, sliced,
1 lb sliced mushrooms, optional
Sliced mushrooms, sauteed in oil

Heat an iron skillet or a non stick pan over medium heat. Add 3 tbsp of oil to the pan and sauté the onions and peppers and mushrooms to desired doneness; remove from the pan. Add the remaining oil and sauté the slices of meat quickly on both sides a little at a time or the meat will be tough. Melt the cheese in a double boiler or in the microwave. Place the meat into the rolls; add onion mixture, and pour the cheese over top. Serves 4 Note: I have the butcher slice the meat, it is just a lot easier.