Not a Philly Cheese Steak
Ingredients for 2 sandwiches::
4 tablespoons butter
1 yellow onion, halved and slice into thin half moons
1 lb large fresh mushrooms, sliced
2 red or green bell peppers, sliced into long strips
1 pound rib-eye steak, frozen for 45 minutes, then thinly sliced
Hot pepper sauce (I like Pickapeppa)
6 slices good quality provolone cheese
Kosher salt and fresh-ground pepper, to taste
2 good quality, soft hoagie rolls, buttered and toasted
Melt 2 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
Add the remaining butter to the skillet. Don’t clean the pan, just let it heat up a little bit. Place the sliced steak in the skillet. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
Turn off the heat, and place the slices of cheese over the top of the pile and cover the skillet so they can melt. Separate and scoop the piles into the toasted bread, making sure to pour some of the juices onto that wonderful sandwich. Hit the sandwiches with a few dashes of the pepper sauce.