Philly Cheese Steak Sandwiches

1/2 lb fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 T butter
1lb thinly sliced roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubs
2 cups water


Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

Here's what I started with:



Modifications:

-I used 2 containers of pre-packaged deli style roast beef

-I used the left over Provolone cheese that I had from last week's Baked Ziti.

Here's how I did it:

#1 I wiped off the mushrooms with a paper towel and then cut them up. I cut up the onions and the green pepper. I sauted the mushrooms, onions and green pepper in the 2T butter. I then added the roast beef to the saute mixture and seasoned it with Home Seasoning. I cut open the hoagie rolls and put the mixture in it. Covered it with cheese and baked it in the oven.

#2 I sliced the mushrooms.



#3 I sliced the green peppers



#4 Sliced the onions



#5 I put 2 cups of water in a sauce pan and added 4 beef bouillon cubes.



#6 I melted 2 T of butter in a saute pan.

#7 I sliced open the bread while the butter was melting.

#8 I added the mushrooms, green peppers and onions to the butter.

#9 After the mixture had cooked for a bit, I ladled in 1 cup of the beef bouillon stock into the onion mixture.

#10 After the mixture had cooked for a while and onions were soft, I added the prepackaged deli roast beef and seasoned the pan with Home Seasoning.

#11 While the mixture was cooking, I sliced the meat up into smaller slices. I then filled one of the rolls with meat and veggies and then covered it with a slice of cheese.





#12 I popped the sandwiches in the oven with the potatoes for about 5-7 minutes until the cheese really melted.



The Finished Product:



Review:We absolutely loved these sandwiches. Had I let the roast beef get just a little bet burnt on the ends, I don't think that we would have been able to tell a difference in these and what we would get at a restaurant. Next time, though, I think I will really slice up the roast beef before I put it in the pan. I noticed that the slices were way too big once I already had both packages in the pan with the onion, peppers and mushrooms and it was kind of difficult to cut the meat while it was already in the pan.

We will definitely make these sandwiches again and again.