California Cheesesteak

These are really good. You will feel like you are cheating, but don’t worry – no guilt associated with these babies. It is my take on a Philly cheese steak.

I like mine on a 100 calorie sandwich square, but you can use any roll or bread you like. I also like to grill the bread with a little olive oil. You just drizzle the extra virgin olive oil (olive oil spray works great also) on your bread and lay it flat in a pan on high heat allowing the bread to get nice and crisp. You don’t even need that much olive oil to get the job done. Or, you can lay your bread open without any olive oil and let the broiler crisp up the bread. Either way so good.

I keep mine nice and light with one slice of provolone split into two equal pieces, but you can adjust the amount of cheese to your preference. You may want to add some mayo just before serving, but it’s good without the mayo too.

As for the roast beef lunch meat I like to use Hormel Natural. This has great flavor and no added nitrates. You could easily use any brand that you have available or even chicken or turkey lunch meat works well too!

Go ahead and thinly slice your bell pepper and onion. Add about a teaspoon or so of olive oil to a saute pan and toss your bell peppers and onion in with a sprinkling of garlic powder. Saute these over medium-high heat for a good 6-8 minutes allowing them to get nice and caramelized. You will want to take the roast beef out and slice it into strips. Add this to your bell pepper mixture and heat through, allowing the roast beef to brown up. This gives your roast beef such good flavor!

Meanwhile you can toast up your rolls (if you want to skip this step you can throw your assembled sandwich in the oven for about 5 minutes at 375F at the end to make the bread crispy minus the mayo). Just place your cheese on your bread and top with the hot roast beef and onion/bellpepper filling. Eat and enjoy!