RIBEYE STEAK SANDWICHES

Ingredients:

2-3 lbs. Thin Sliced Ribeye
4-6 slices Provolone Cheese (sliced thin)
4 crusty Italian rolls
1 large onion, sliced
1 large green pepper, sliced
1 cup mushrooms, sliced
2 cloves of garlic, minced
2 Tbsp butter
2 Tbsp olive oil
2 tsp salt
Several grinds of black pepper
Mayo (optional)

Directions:

Slice and toast rolls under broiler, if desired and set aside.

Coat a skillet with olive oil, and place over medium heat. Add garlic and steak slices to the skillet, being careful not to over crowd the meat. Turn meat as it cooks – about 1 minute per side or until cooked through. Remove steak as it cooks and allow it to rest wrapped in foil. Once all steak is cooked and resting, add butter and more oil (if needed) to skillet. Add peppers, onion, mushrooms and salt and pepper to skillet and cook until tender. Return steak to skillet and toss to mix. Lightly coat one side of roll with mayo. Add meat and vegetables to the other side of the roll and cover with cheese.

Serve with French Fries and enjoy.

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