Curtis’ Cheesesteaks

Set up 4 sheets of foil and slice the hoagie rolls lengthwise. Set the rolls on the sheets of foil and set aside. Heat your oven to 250 F.

Heat a non-stick skillet with 1 tablespoon of butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove them from the skillet and place on a plate.

Using a paper towel, wipe the skillet clean and add 1/2 tablespoon of butter and return to the stove. Cook remaining onions and the bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add this to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms and onions).

Wipe the skillet again with a paper towel and add 1 tablespoon of butter and return to stove again. Season half of the steak with salt and pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers and onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat and veggies in half keeping each half to one side of the pan. Add 2 slices of cheese on top of each half and allow the cheese to melt for 1-2 minutes.

Add each half of the cooked meat and veggies and melted cheese to a hoagie roll. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.

Repeat the process with the remaining steak and veggies and cheese, like I did with the mushrooms and onions. Put each half of this mixture onto the last two hoagie rolls.

Allow the sandwiches to heat for a few minutes. Serve fresh out of the oven with chips or your favorite french fries.

Have leftovers? Refrigerate them inside of a zippered plastic bag (don’t remove it from the foil). Reheat the cheesesteaks in the foil in a 350 F oven for 20-25 minutes.