Sandwich

Cheesesteak

1 pound shaved or thinly sliced steak of choice (ribeye is known as the choice)

1 tablespoon olive oil

2 cloves garlic, minced

3 bell peppers (red, yellow, orange and/or green) thinly sliced, lengthwise

1 large onion, wedged

6 oz fresh mushrooms, sliced

2 tablespoons Worcestershire sauce

1 teaspoon seasoned salt

6 slices provolone cheese

6 sub (or hoagie) rolls

3 tablespoons butter, softened

In a large skillet, place oil, steak, garlic, and salt on medium heat; stir frequently until steak is browned.

Add peppers, onions, mushrooms and Worcestershire sauce; stir as vegetables soften; sprinkle with seasoned salt as you stir and toss.

Reduce heat to low and place cheese slices in a circle atop the meat/vegetable mixture.

Slice open the buns, if not sliced; remove some of the body of the bun to allow room for the sandwich filling; butter each interior side.

If able, lightly toast the buttered sides of the buns under a broiler or in a pizza/toaster oven.

Using a spoon or tongs, fill each roll.

⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic