Steak and Pepper Sandwiches

P has a very particular idea of what a Philly Cheesesteak should be. And I have yet to be able to duplicate this at home. Mostly because he makes them sound terrible for you. Meat the quality of a Steak-umm, and lots of grease. I can't bring myself to purchase steak-umms, so we make this version. P will not call it a cheesesteak, it is just a Steak and Pepper sandwich. I think they are delicious. If you want more sauce for your sandwich (make it all drippy) just add more sherry and Worcestershire sauce.

Steak and Pepper Sandwiches

Cooking Spray
8 oz-1 lb (depending on how meaty you want the sandwiches! 8 oz was plenty for us!) strip steak, sliced thinly
Kosher Salt
Freshly Ground Pepper
1/2 yellow onion, sliced thick
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
16 ounces white mushrooms, sliced
2 Tablespoons butter
½ cup sherry
2 Tablespoons Worcestershire Sauce
4 rolls, we used ciabatta, but sub rolls would also work
4 slices pepper jack cheese (optional)

Season steak with salt and pepper. Spray saute pan with cooking spray and heat over medium heat. Add steak. Brown on both sides, about 2-3 minutes each side. Until desired pink. Remove to plate.

Add 1 T butter, onions, garlic, green peppers, and red peppers and  and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 1 add’l tablespoon butter in pan. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire. Cook over medium-high heat for five minutes, or until mushrooms are soft.

Add in meat and vegetables, stirring to combine. Cook a couple minutes to reheat.

Toast halved  rolls under broiler or toaster oven. Spoon meat/veggie mixture on the lower half of the bun. Top with cheese (if desired) and broil for a minute or two, until the cheese is melted.

The leftovers were also very good in tortillas (we ran out of rolls!)

Yum!