Shelly's Recipe

OPEN-FACED PHILLY SANDWICHES

Category: Sandwiches

2 (8 inch) submarine rolls, unsliced
1/2 lbs boneless top round steak
2 tbsp Italian dressing
1/4 tsp dried crushed red pepper
2 tbsp butter
1 large onion, thinly sliced
1 1/2 cups sliced fresh mushrooms
1 green bell pepper, cut into thin strips
1 garlic clove, pressed
2 (3/4 oz) slices provolone cheese

Make a 1 1/2- to 2 inch deep vertical cut around outside edge of each roll, leaving a 1/2 inch border. Remove tops of rolls, and discard. Hollow out about 1 1/2 inch of each bread roll, forming a boat. Set boats aside.

Cut steak diagonally across grain into 1/8 inch-thick strips; place in a small shallow bowl. Add dressing and crushed red pepper, tossing to coat; set aside.

Melt butter in a nonstick skillet over medium-high heat; add onion and mushrooms, and saute 15 minutes or until onions are golden brown. Add bell pepper, and saute 8 to 10 minutes or until bell pepper is tender. Add garlic, and saute 1 minute. Remove mixture from skillet, and set aside.

Stir-fry steak mixture in skillet over medium-high heat 2 to 3 minutes or until steak strips are no longer pink. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese. Broil 5 1/2 inch from heat 3 minutes or until cheese is lightly browned. Makes 2 servings