Philly Cheese Steaks

K, I was just going to post how good these Philly Cheese Steak sandwiches we had for dinner were, but I remembered that Sloane wants me to post recipes, so I decided to take pics and do it Pioneer Woman style. I love this recipe b/c it’s fairly inexpensive, it’s so yummy, it’s healthy, and you just “chop and drop.” EASY PEASY!

First you cut up one medium onion into thin slivers and put that in a deep sauté pan on high heat.

Then you cut up one red bell pepper into slivers and put that in the pan w/ the onions. C0ok those on high until they become tender (we had to add a little water to the pan to get them going).

Then cut up 1/2 lb (1 lb if you want more meat) of roast beef lunch meat. Throw that in the pan.

Then you cut up 2 small tomatoes. Now I HATE tomatoes (I seriously will spend 3 minutes to pick them out of nachos and stuff if there are tomatoes in them). But you still need to put them in, b/c you can’t even taste them at all and it adds to all the goodness.

Then you add a small carton of mushrooms. Let all of that sauté until the mushrooms are wilted and soft.

When all the veggies are tender and the meat is heated through, put as many slices of provolone cheese on top as you want. We just did enough to cover the meat and veggies.

Let the cheese melt and then serve it up onto hoagie buns and enjoy the ooie gooie goodness.