Open-Faced Philly Sandwiches |
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Prep Time: 25 Minutes Cook Time: 32 Minutes |
Ready In: 57 Minutes Servings: 2 |
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From Southern Living. The first ingredient should be: two 8-inch submarine rolls, unsliced. Zaar's editing software won't let me say it like that Ingredients:
2 (8 inch) submarine sandwich bread, unsliced |
1/2 lb boneless top round steak |
2 tablespoons italian dressing |
1/4 teaspoon dry crushed red pepper |
2 tablespoons butter |
1 large onion, thinly sliced |
1 1/2 cups sliced fresh mushrooms |
1 green bell pepper, cut into thin strips |
2 garlic cloves, pressed |
2 slices provolone cheese (each slice should be about 3/4 oz.) |
Directions:
1. Make a 1 1/2- to 2-inch deep vertical cut around the outside edge of each roll, leaving a 1/2-inch border.
2. Remove tops of rolls (discard) and hollow out about 1 1/2 inches of each bread roll, forming a boat; set aside.
3. Cut steak diagonally across the grain into 1/8-inch thick strips; place strips in a small shallow bowl.
4. Add dressing and crushed red pepper; toss to coat; set aside.
5. Melt butter in a large nonstick skillet over med-high heat; add in onion and mushrooms; stir/saute 15 minutes or until onion is golden brown.
6. Add in bell pepper; stir/saute 8-10 minutes or until bell pepper is tender.
7. Add in garlic; stir/saute 1 minute.
8. Remove mixture from skillet and set aside.
9. Stir-fry steak mixture in skillet over med-high heat for 2-3 minutes or until steak is no longer pink.
10. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.
11. Broil 5 1/2 inches from heat for 3 minutes or until cheese is lightly browned.
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