Philadelphia Cheesesteaks

Philadelphia Cheesesteaks

Serves 2.

A success. The Mr. got anxious with anticipation when he saw me preparing these in the kitchen, raved throughout dinner, and then got excited when he realized that there were so many possible variations. "Buffalo chicken subs, chicken teriyaki subs, meatball subs..." Yes, my dear, we have the ability to make just about anything we want. :)

I love when a simple, easy-to-prepare meal receives a great response. Makes for a happy cook and a happy home.

2 hoagie rolls

2 slices white cheese, such as Provolone or Gouda

1 T. olive oil

leftover Flank Steak Teriyaki or 3/4 lb.

1/4 green pepper, thinly sliced

1/4 white onion, thinly sliced

1 T. Worcestershire sauce

1/4 t. steak seasoning

Heat 1 T. olive oil in a large skillet over medium to medium-high heat.
Chop/shred leftover steak into small pieces; slice onion and green pepper into thin slices.

Transfer steak, onion, and pepper to the skillet. Season with Worchestershire and steak seasoning. Heat through until onion and peppers are tender.

Prepare hoagie buns by splitting and topping with cheese. Heat under broiler until cheese is just melted. Top buns with mayo and steak mixture. Serve and enjoy.

(The Mr. gets a big one AND an extra little one since his belly is hungrier than mine.)