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Heat a large saute pan with 1 tablespoon butter over medium heat. Add the onions and let them cook for 15 minutes.
Add the whiskey, remaining 1 tablespoon butter, and mushrooms and cook for an additional 10 minutes. Remove the mushrooms and onions and set them aside.
Add canola oil to the saute pan. Add the strips of ribeye to the pan and sprinkle generously with salt and pepper.
When meat is brown, add the strips of provolone cheese to the top of the meat. Let the cheese melt.
Slice the roll in half and toast the bun with another saute pan or toaster oven. Top the bun with meat and cheese and then add the mushrooms and onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!