Cheesesteak Sandwich

Not your typical Philly Cheesesteak sandwich, I put my own twist on this delicious Italian Cheesesteak Sandwich.
I use thinly sliced Top Round from my grocer's Deli meat department.

Ingredients

2 teaspoons Olive Oil

3/4 pound Top Round thinly sliced

1/2 green Bell Pepper sliced

1/2 medium Onion sliced

2 Garlic cloves minced

Provalone Cheese

2 Hogie Rolls or French Bread

2 tablespoons Butter

1 teaspoon Olive Oil

Garlic Salt

1 teaspoon salt

1 teaspoon Pepper

1/2 teaspoon dried Oregano

Ranch Dressing

Cheesesteak Sandwich

Sauteed Onions and Peppers

Grilled Top Round

Directions

In a large skillet, saute onions and peppers on low heat (225F) for about 20 minutes until caramelized.

While the peppers and onions are doing their thing, cut the beef into 2" strips. Bump the heat up to medium and add the beef, garlic, salt, pepper and oregano flakes and grill until browned.

Melt butter in your microwave and add Olive Oil. Slice open the Hogie Rolls and brush the butter and oil mixture on the inside of the rolls. Sprinkle with garlic salt. In a separate skillet or griddle, toast your open, buttered rolls until browned.

When the rolls have been toasted, place 2 slices of Provalone Cheese on the hot bread. Top with the grilled cheesesteak, onions and peppers. Drizzle with Ranch Dressing.