Philly Cheesesteaks

This has become one of my regular kid-week meals. It takes a little time because I cook two sandwiches at a time, but everyone likes them and there are usually very few leftovers.

Ingredients

• 4 packages Great Value Frozen Philly Beef Steak (8 frozen beef pucks)
• 24 slices provolone cheese (3 slices per sandwich)
• Jar of Cheez Whiz, optional
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 hoagie rolls
• Butter
• Garlic powder
• Crushed red pepper flakes
• Mayonnaise

Steps

1. Heat a large skillet over medium heat. Add a little butter.
2. Cook the onions and peppers until soft and lightly browned. Remove from the pan and set aside.
3. Split the hoagie rolls.
4. Spread a light layer of butter on the cut sides and sprinkle lightly with garlic powder.
5. Toast the rolls until lightly golden.
6. Cook 2 frozen beef pucks at a time: cook for 2 minutes, flip, then cook another 2 minutes.
7. Drain the grease from the pan before starting each new batch of meat. This keeps the sandwiches from becoming greasy and helps the meat brown better.
8. Using a metal spatula, chop the meat into small pieces.
9. Mix in the cooked onions and peppers.
10. Sprinkle with garlic powder. For sandwiches that need heat, add a small pinch of crushed red pepper while mixing.
11. Form the meat into two sandwich-sized piles.
12. Top each pile with 3 slices of provolone cheese.
13. Cover with a lid and steam for about 90 seconds, until the cheese is completely melted.
14. Spread a light layer of mayonnaise on each toasted roll.
15. Transfer the meat mixture onto the roll.
16. If using Cheez Whiz, warm it in the microwave for about 10–15 seconds and spoon a small amount over the meat before closing the sandwich.
17. Serve immediately.

Notes

• Yield: 8 sandwiches.
• Jeff: light mayonnaise, pinch of crushed red pepper, optional Cheez Whiz.
• Jack: light mayonnaise, pinch of crushed red pepper, small amount of Cheez Whiz.
• Joelle: light mayonnaise, small pinch of crushed red pepper, no Cheez Whiz.
• Elizabeth: light mayonnaise, no crushed red pepper, no Cheez Whiz.
• Approximate nutrition per sandwich: hoagie roll 130 calories, 1 beef puck 210 calories, 3 slices provolone 110 calories, butter 20 calories, mayonnaise 35 calories. Approximate total: 505 calories per sandwich.
• Add approximately 20–30 calories if using Cheez Whiz.
• Cooking only 2 sandwiches at a time gives the best results.
• Always drain the pan between batches to remove excess grease.
• Toast the rolls while the cheese is steaming to save time.
• Do not cook the Cheez Whiz into the meat. Add it to the finished sandwich.
• The combination of garlic-butter toasted rolls, sautéed onions and peppers, provolone, and a light layer of mayonnaise has become the house version.