Sunday, February 14, 2010

Philly Steak Sandwiches

2 lbs. beef sirloin, cut into thin 2 inch strips
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried basil
4 TBS. vegetable oil
2 sweet onions, sliced
1 green bell pepper, julienned

1 red bell pepper, julienned
6 oz. Swiss cheese, thinly sliced
8 hoagie rolls, split lengthwise

1. Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil. Sprinkle over beef.
2. Heat half of the oil in a skillet over medium-high heat. Saute beef t
o desired doneness, and remove from pan. Heat the remaining oil in the skillit, and saute the onion and peppers.
3. Preheat oven on broiler setting.
4. Divide the meat between the bottoms of the rolls, layer with onion and peppers. Top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls and serve.

I divide the mixtures in half and cook half the sandwiches one night and the other half the next night. The leftovers are also good in omelets the next morning.

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